Polish Chicken in Mushroom Sauce
8 chicken thighs
Salt, pepper and Granulated Garlic, to taste
3 tbsp of oil
1 large onion
16 oz of button mushrooms, sliced
2 tbsp of butter
1 quart (4 cups) Chicken Broth
2 bay leaves
1 tsp fresh thyme
½ c of cold water
3 T Cornstarch
Parsley or Dill for garnish
Sprinkle chicken with salt, pepper, and Garlic. Heat oil in a medium pan and sear until brown, about 10 minutes.
In the meantime, chop onion and slice mushrooms. When chicken is seared, remove it and set aside.
To the same pan, add butter, onion, and mushrooms and sprinkle with salt. Sauté for 10 minutes). Return meat to the pan, add broth, bay leaves, and thyme, cover and bake in over at 300°f for 45-60 minutes, or until meat is tender and cooked to an internal temperature of 165°f.
Remove meat from oven and transfer broth to a sauce pan, heat over medium high heat, combine water with cornstarch, add to broth. Bring to boil to thicken. Taste, add a bit salt, if needed. Sprinkle with fresh chopped parsley or dill to garnish
Cooking with Joe 