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We love mushrooms. I buy a couple pounds when the mini Bella’s are on sale. They have an earthier flavor than the white button mushrooms. Mini Bellas are Portabella mushrooms picked when they first mature while a Portabella is fully mature. I’m always looking for different chicken recipes even though my husband complains, “chicken again”! I searched google and found this recipe for chicken thighs and mushrooms. It seemed simple enough which is what I prefer. Too many steps or ingredients make me crazy! I changed some of the ingredients using what I had on hand or what we prefer.

Here is my version. It turned out beautifully, simple to prepare and full of flavor.

4 or 5 chicken thighs bone-in
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups diced mushrooms
1 small onion diced
3 – 4 minced cloves garlic
1/2 cup chicken broth
1/2 cup milk
1/2 teaspoon cajun seasoning

Preheat your oven to 175 F. Trim any extra fat from the chicken thighs. Salt and pepper both sides of the chicken.

Place skin side down in a large fry pan with a tight fitting lid.

Cover, and cook on high heat for 22 to 25 minutes (depending on the size of the chicken pieces) making sure the chicken doesn’t stick.

While the chicken is cooking, use this time to chop up your vegetables. I checked my chicken after about 10 minutes and turned it because I wanted both sides crispy. Remove from pan and put it in the oven to keep them warm.

Remove all but 2 tablespoons of the chicken fat. Add the onion, garlic and mushrooms, saute on high heat for a couple minutes.

Add the cajun seasoning and mix.

Add the broth and milk and cook using high heat until liquid has reduced and thickened.

To serve place the mushrooms on a platter and top with the crispy chicken breasts.

I served it over brown rice. I hope you enjoy the recipe as much as we did.