- 15 mins
- 45 mins
Ingredients
- 2 lbs. chicken, about 6 chicken pieces (bone-in thighs)
- 1/2-1 tsp. salt, to taste
- 1/4-1 tsp. pepper
- 1 TB. vegetable/olive oil
- 6 garlic cloves, peeled
- 2-3 shallots, peeled and chopped
- 1 lb. mushrooms, cleaned and left whole if small, halved or quartered if large
- 1 Cup chicken broth
- 1 whole bay leaf
- 1 tsp Bouquet Garni
- 1 tsp Sunny Paris
- 1 tsp Worcestershire sauce
- Few shakes Liquid Smoke (optional)
- 1 can whole potatoes
- Fresh parsley
Preparation
Step 1
Season the chicken with salt and pepper. In a soup kettle, heat the oil over medium-high heat. Add the chicken and brown on one side. Add the garlic and shallots. Turn the chicken. Add the mushrooms and shake the pot to distribute. Add the broth, Worcestershire, bay leaf, Bouquet Garni, Sunny Paris & Liquid Smoke;cover and reduce heat to medium-low. Continue to cook for about 20 minutes, turning the chicken once. Remove the chicken to a plate and tent with foil to keep warm. Turn the heat to medium-high and cook until the liquid is reduced to sauce of your desired thickness. Use a fork to mash up the garlic cloves in the sauce. Add the chicken back into the sauce and reheat on low until warmed. For thicker sauce make a roux of 1 part butter or oil to 1 part flour, cooking over medium heat until lightly browned before stirring into the sauce. Serve with wide noodles or potatoes, garnish with parsley.