• 1/4 cup flour, you can use gluten free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds chicken thighs about 3-4 large chicken thighs
  • 2 tablespoons olive oil
  • 10 ounces mushrooms, sliced ​​in half
  • 3 Garlic cloves, minced
  • 1 tablespoon olive oil, if needed 1 cup chicken broth
  • 1/4 teaspoon coffee salt
  • 1/2 cup cream


In a small bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. On a large plate, coat the chicken thighs with this seasoned flour mixture

. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Add the chicken thighs, skin side down, and fry until the skin is golden brown, about 4 minutes.

Turn the chicken legs and fry for about 3 minutes.

Remove the browned chicken thighs and set aside.Also discard any portion of the oil that has become too dark from frying the chicken with the flour mixture.

In the same empty pan, add the mushrooms (halved) and the pressed garlic, add another tablespoon of olive oil (if necessary) and fry everything over medium heat for 2 minutes.

Add the chicken stock to the pan, scraping up any brown bits from the bottom of the pan. Add 1/4 teaspoon salt and mix.

Put the chicken legs back in the pan.

Bring the chicken stock to the boil, cover and reduce the heat to medium.

Simmer the chicken thighs for 25-30 minutes until the chicken is fully cooked and the juices run clear when you cut the chicken in half.

Place the cooked chicken legs on a plate and keep warm.

Increase the skillet to medium-low and let the mushroom sauce cook until reduced by about a third, about 4 minutes.

Add 1/2 cup heavy cream to the mushroom sauce and cook over medium-low heat for another 2 minutes, stirring constantly, scraping the bottom of the pan, until the sauce thickens.

Return the chicken thighs to the pan to warm up.

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