chicken mushroom biscuits and gravy

By foodiva

Ingredients

• 1/2 c. butter
• 4-5 large chicken thighs, bone-in, skin removed
• 1/2 large sweet onion, chopped
• 2 c. mushrooms, sliced
• 1 T. fresh Oregano, chopped(you can use dry, just decrease the amount to 1 t.)
• 3 T. flour
• 2-3 c. Chicken broth
• 3/4 c. Cream
• Salt and Pepper to taste

Details

Servings 1
Adapted from thekitchenmccabe.com

Preparation

Step 1

This dish makes great use of refrigerated canned biscuits. If you are feeling ambitious, you could always make your own, but for us busy moms the canned form will do just fine =) (Has anyone else noticed that in the last few months this blog has taken a turn toward the ‘easier’ route? I find this interesting). Serve with a side of broccoli or green beans.

In a large, deep sided frying pan, melt the 1/2 of the stick of butter on high. Add the chicken thighs and brown on both sides. Remove thighs from the pan. Add the remaining half stick of butter to the pan and then toss in the onion and mushrooms. Saute until soft and onion is translucent. Add in the oregano and cook for 1 minute. Sprinkle the flour over the vegetables and stir in, cooking for 1 minute more. Do not let flour brown.

Pour the chicken broth into the pan and stir until all browned bits are loosened from the pan. Add the chicken back into the pan and cover, turning the heat down to medium-low. Let simmer for 45 minutes(or until chicken is tender), stirring occasionally. After 45 minutes, pour in the cream and let cook another 5-10 minutes. Add more water to the sauce if it becomes thicker than you would like it. You want it to have the consistency of gravy.

. Shred the chicken and add it back in to the gravy. Season the sauce with salt and pepper to taste.

*If you wanted to make this in a slow cooker, just follow the first paragraph of instructions as listed, place cooked ingredients in slow cooker and pour liquids on top. Stir, add a little salt and pepper and then cook on low for 8 hours or high for 4. Check seasonings before serving!

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