mushroom and onion chicken
This easy mushroom and onion chicken dish topped with a savory sauce is such a tasty weeknight lazy weekend meal.
- 4 Chicken thigh Skin-on + bone-in
- 1 Bunch Thyme
- 1 tablespoon Smoked Paprika
- 4 Medium Onions Cut into 1/8-inch-thick slices
- 4 Cloves Garlic Minced
- 3 Tablespoon Butter
- 2 1/2 Cups Homemade Chicken Stock, or low-sodium chicken broth
- 1/2 Pound Fresh wild mushrooms or portabella cleaned, trimmed, and cut into 1-inch pieces
- 2 Tablespoon Red wine vinegar
- 3 Teaspoon Mustard (I used whole grain)
- 1/2 Teaspoon Red Pepper flakes
- Heat oven to 300 degrees. Sprinkle chicken pieces with paprika, salt and pepper.On Medium heat add the oil to a ovenproof casserole or Dutch oven. Allow to heat up- when the oil is hot not smoking brown the chicken pieces on all sides. Remove the chicken and any excess oil. Leaving just enough to sauce the vegetables. Spread half the onion and all the garlic in the bottom. Sauté for about 3 minutes. Add 1/2 mushrooms and allow to brown. Add the sprigs of thyme and bay leaf. The chicken pieces on top of the herb layer. Add the remaining onions on top of the chicken. In a bowl mix together the Vinegar, mustard and chicken stock. Pour mixture over onions and chicken. Cover the pot, and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes. Check for chicken’s doneness. Remove the pot from oven and take the chicken pieces from pot, and Remove the excess grease from the gravy. Retain the stock for the sauce.Melt butter in a large skillet over medium heat. Add the remaining mushrooms and red pepper flakes- season with salt and pepper. Cook until soften and turn golden brown, 3 to 4 minutes. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add the reserved stock and simmer for 10 minutes. Transfer the chicken back to pot and add the mushroom mixture. Turn on the stove and heat until the vegetables and chicken are warm. Serve with rice. Sprinkle with parsley or cilantro.