This was SO good. I was looking for something easy to make before heading to work. I also wanted something that my boys would enjoy for dinner. This was the perfect dish except for the fact that my husband came home early and ate so much that there wasn’t enough for dinner! I will be repeating this one soon.
- 4 bone-in, skin-on chicken thighs
- 1 Tbsp oil of your choice (coconut oil, lard, bacon fat, duck fat, ghee…)
- 10 mushrooms of your choice, sliced
- 1 small onion, diced
- 3-4 garlic cloves, minced
- 1/2 cup chicken stock
- 1/2 tsp sea salt
- 1/2 tsp coarse black pepper
Preheat oven to 350 degrees.
Rinse and pat the chicken dry. Sprinkle salt and pepper on both sides. Over medium-high heat, brown the chicken (I like my skin to get nice and crispy). Place chicken in a pyrex dish and bake for 20 minutes (or until 160 degrees inside).
While the chicken is cooking, add the mushrooms and onion to the pan. Season with 1/4 tsp salt and pepper. Add the chicken stock and garlic to the mixture. Simmer so that the broth cooks down, and all of the brown chicken bits are incorporated. This should happen at about the same time that the chicken is done cooking.
Serve chicken with the mushroom sauce on top. This would also be great over cauliflower mash (I would exclude the mash toppings from the recipe though)! http://infertilitythouartahttps://infertilitythouartaheartlessbitch.wordpress.com/2013/09/04/cauliflower-mash-awesomeness/ heartlessbitch.wordpress.com/2013/09/04/cauliflower-mash-awesomeness/