Chicken with Mushroom Sauce
6 chicken thighs or legs, bone in
8 oz. package Crimini mushrooms or Baby Bella
2 Tbls. olive oil
2 Tbls. Bragg liquid aminos or salt to taste
ground black pepper to taste
2 Tbls. dried parsley
4 Cups chicken broth
2 Tbls. white spelt flour
1. Skin the chicken thighs or legs.
2. In a heavy bottomed pan heat the oil over medium heat.
3. Brown chicken on both sides then add mushrooms, seasoning and broth.
4. Cook for 30 minutes then remove ½ cup of broth. In a cup, whisk together the broth and 2 Tbls. of flour until smooth, add back into the chicken and mushrooms, and continue to cook over medium heat for another 30 minutes.
5. The chicken will be fork tender and pull easily off the bone. The broth will have thickened to a creamy sauce. Remove the chicken and serve hot with mushroom sauce over top.
This dish is wonderful with our “Rice With Shiitake Mushrooms” and a green salad!