This pan chicken with gravy is delicious served with mashed potatoes, or pasta. We typically dial back the garlic with most of our cooking but feel free to go wild and add as much as you like. You can also mix up the mushrooms and use some more exotic kinds than the regular grocery store white buttons that we use here.
|Salt and pepper||To Taste|
|Quartered mushrooms||3 Cup (48 tbs)|
|Garlic cloves||8 , peeled|
|Dry white wine||3/4 Cup (12 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Fresh thyme leaves||1 1/4 Teaspoon|
In a braiser or fry pan with a lid, heat the oil over medium high.
Season the chicken with salt and pepper. Brown the chicken on all sides and then remove to a plate.
Add the onion, mushrooms and garlic; cook stirring regularly just until onion starts to turn golden brown.
Return the chicken to the pan, lower the heat to medium, cover and cook for 15-20 minutes until chicken is cooked through.
Remove the chicken pieces from the pan. Raise the heat to medium-high, and stir in the wine.
Simmer until liquid is reduced by at least half.
Stir in the broth and thyme; then reduce heat and simmer, stirring regularly, until sauce thickens. (If you want a thicker gravy; make a slurry of flour and water and then stir/whisk this into the pan.)
Take the pan off the heat off and stir in the butter. Add the chicken back to the pan to re-warm with the sauce and serve.