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Chicken Thighs with Mushroom Sauce Recipe


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     Chicken Thighs with Mushroom Sauce

Category   Salads - Soups - Sidedishes
Sub Category   None

2 teaspoons canola oil
12 bone-in chicken thighs, trimmed
teaspoon salt
teaspoon pepper
1 cups lower-sodium chicken broth
cup minced onion
8 oz sliced fresh mushrooms
1 tablespoon flour
cup milk
1 tablespoon butter

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Add 6 chicken thighs, skin side down, to pan; cook 6 minutes or until browned. Turn and cook 2 minutes; repeat with remaining oil and chicken. Remove chicken from pan. Add onion and mushroom to pan; saute 2 minutes. Return chicken to pan; stir in broth. Bring to a simmer; reduce heat, cover and cook 20 minutes. Combine flour and milk in a small bowl, stirring with a whisk. Remove chicken from pan; stir in milk mixture. Bring to a simmer and cook until slightly thickened, about 5 minutes; stir in butter. Serve sauce with chicken.

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