Chicken in Mushroom Sauce

Ingrédients

• 2 Chicken (Thighs)
• Salt (to taste)
• 1 tsp Pepper
• 2 tbsps Olive Oil
• 8 Cloves Garlic (finely chopped)
• 1 Onion (finely chopped)
• 1 cup Mushrooms (sliced)
• 2 tsps Dried Rosemary
• 1 tbsp All purpose flour (or Maida)
• 1 cup Chicken Stock
• 1 cup Milk

Préparation

1. 1

   Marinade: Marinate the chicken thighs with 1/2 teaspoon pepper, 1/2 tablespoon olive oil, half the chopped garlic, and salt. Keep this aside while you start the pan sauce.

2. 2

   Caramelisation: Heat a tablespoon of oil in a nonstick pan, add the chopped garlic and onions to it.

3. 3

   Stock: Once the onions are cooked, add the mushrooms, salt and pepper. The mushrooms will start sweating in a few minutes. Add the stock and let this cook for 2-3 minutes

4. 4

   Thickening Sauce: Make a slurry with all-purpose flour and milk till no lumps are visible. Add this mixture to the pan and bring to a boil, while stirring continuously.

5. 5

   Seasoning: Add the dried rosemary. Check the seasoning for taste and adjust as required. Reduce the heat and let the sauce simmer for 5 minutes till it becomes thick. You can add a knob of butter at this point for extra flavor but I usually skip this. Switch off the flame.

6. 6

   Searing Chicken: Take another non stick pan, and add half a table spoon olive oil. The pan should be hot enough, without smoking the oil.

7. 7

   Add the chicken thighs and you should immediately hear a sizzle.

8. 8

   Sear the chicken on both sides for about 3 minutes each. Cover the pan, and let the chicken cook for about 8-10 minutes till cooked. A fork should easily insert into the thickest part of the thigh.

9. 9

   Pour the sauce over the chicken, or have it on the side. Tastes best with steamed rice.