INGREDIENTS:
- 4 chicken thighs, bone in with skin
- ½ teaspoon salt and more to taste
- ½ teaspoon black pepper
- 1 small onion
- 3-4 garlic
- ½ teaspoon chopped thyme
- 3 cups mushrooms
- ½ cup chicken broth
- ⅓ cup evaporated milk
- ½ teaspoon Cajun salt or more
- Parsley, chopped, for garnish
INSTRUCTIONS:
- Preheat oven to 175F.
- Trim chicken of any visible fat. Make a ½ " slit into chicken thigh meat on either side of the chicken
- Season the 4 chicken thighs on both sides -with ½ teaspoon of salt and ½ teaspoon of pepper.
- Place chicken, skin side down, on a non-stick skillet or cast iron with a lid, on high heat.
- As soon as the chicken starts to sizzle, cover and reduce the heat down to medium - move the thighs around to make sure they aren't sticking to the skillet. Let it cook for about 16-18 minutes.
- Prep ingredients – chop onions, chop mushrooms and mince garlic, thyme.
- Make sure you check the chicken after 10 minutes. If it browning too fast reduce heat even further, until chicken is cooked. Transfer the thighs to a warm oven.
- Pour out all of the chicken fat except for about 2 tablespoons.
- Turn the heat to high and then add the onion, garlic, thyme and mushrooms. Sauté, stirring frequently, for about 3 minutes. Add Cajun salt, and then pour in the chicken stock and milk. Continue to cook for 2-3 minute over high heat until the sauce reduces. Adjust seasonings with salt and stock
- Sprinkle on some parsley and serve with rice or any side dish.
Source: Immaculate Bites
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