Chicken Thighs in Creamy Brown Mushroom Gravy

So this week I didn’t make a meal plan. After Lizzie passed, it was hard for a month or so to get back in a normal routine. Once I did, it seemed too easy. Weekly meal plan, go to the grocery store, make dinners, get distracted with life, go out, make more dinners, etc. So this week I thought about making a meal plan and decided to go against my instinct. I want to feel that rush of “What the heck are we having for dinner?” and “What can I make with the stuff I already have in my kitchen?” Then I looked in my fridge and pantry and realized I needed some stuff to randomly make dinner. So Friday after work I went to the store and got a few things. Awesome. You already saw the last 2 meals that I made.

Today I was home with this sick girl and had to take her to the doctor. Turns out she has the beginnings of a sinus infection and bronchitis. Don’t let the mask and pathetic face fool you. She was still full of sass and energy most of the day. The doctor  told her to stay away from running and activity.  I almost laughed in her face. Anyways, short of all her ailments, she is feeling fine and ready to go back to school tomorrow. I had a nice day off with her and took her to the store to get her meds and some groceries for the rest of the week. She had lots of opinions, so tonight she chose 3 things her and her sisters like. She loves chicken; Becca loves mushrooms; Lizzie really loved gravy. So I made Chicken in gravy with mushrooms.

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Chicken Thighs in Creamy Brown Mushroom Gravy

Ingredients

1/3 cup all purpose flour
4 large Chicken Thighs
1/2 stick butter
1 pound mushrooms, thinly sliced
1 small onion, chopped
1/2 cup half and half
1 cup canned/boxed low-salt chicken broth
1/4 cup white wine vinegar
salt and pepper to taste
1/4 cup parsley,chopped

Directions

Season chicken liberally with salt and pepper, then dredge in the flour.

Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add onions and mushrooms and cook about 5 minutes. Mix in about 1 tablespoon of the flour; cook 1 minute. Add broth and then vinegar. Bring to boil, stirring occasionally. Add half and half. Mix well. Return chicken to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper. Top with parsley.

Serve with a side of veggie and grain (couscous, pasta, rice, etc) and some crusty bread, per usual.

I know Lizzie would have loved this =)

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