Braised Chicken and Mushrooms – GFCFSF
December 14, 2014
Braised Chicken and Mushrooms - GFCFSF
2-3 Tablespoons oil
6-8 bone-in, skin on chicken thighs
salt and pepper
1-2 cups of sliced mushrooms
2 tablespoons fresh rosemary, minced (you could also use thyme)
1 onion, halved, sliced thin
6 cloves of garlic, minced
3 cups chicken stock
2 tablespoons sherry (you can use water or stock if you don't have sherry)
2 tablespoons arrowroot starch or corn starch
Heat oven to 350 degrees F.
Heat oil in dutch oven on medium high heat. Pat chicken dry with paper towels, sprinkle both sides with salt and pepper. Add chicken to the pan, skin side down, working in batches if needed. Let cook until skin is nicely browned, then turn over and brown the other side. Remove to a plate and set aside.
If chicken was very fatty, pour off excess grease, leaving 3 tablespoons oil in pan. Add onions to pan, stirring until coated with oil. Cook 5 minutes, add mushrooms, stir ONCE then let cook another 5 minutes. Add garlic and rosemary. Stir and cook 2 minutes, then return chicken to pan. Add stock until it barely covers chicken. Cover the pot with a lid and put in the oven for 60-75 minutes.
Mix sherry and starch in a small dish. Move the chicken to one side of the pot, whisk in the slurry (start with only half, add more as needed) and keep whisking while the sauce thickens. Stir the pot gently, covering all of the thighs with the thickened sauce. Serve with mashed potatoes or rice.