Saucy Mushroom Chicken

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	267267 cal
pro	29 g29g pro
total fat	12 g12g total fat
sat. fat	3 g3g sat. fat
carb	12 g12g carb
fibre	2 g2g fibre
chol	111 mg111mg chol
sodium	481 mg481mg sodium
% RDI:	-
calcium	1010 calcium
iron	1919 iron
vit A	55 vit A
vit C	1515 vit C
folate	1515 folate

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For a change from the usual potatoes or rice, serve with pearl couscous, which is larger and rounder than regular couscous. Pearl couscous is available in specialty, Jewish, Middle Eastern and some health food stores.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
8 chicken thighs , skinned8 8chicken thighchicken thighs, skinned
3 3cups cupssliced white or brown cremini mushrooms, about 8 oz/250 g
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1 cup milk 1 1cup cupmilk
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
2 green onions , sliced2 2green oniongreen onions, sliced

Preparation

In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.

Drain fat from pan; saut?ushrooms, onion, garlic, thyme, salt and pepper until mushrooms are golden and no liquid remains, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Pour in milk and bring to boil, stirring and scraping up brown bits.

Return chicken and any juices to pan. Add mustard; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Sprinkle with green onions.

Additional information :

Slow Cooker Saucy Mushroom Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Replace milk with chicken stock or evaporated milk; scrape mixture into slow cooker. Cover and cook on low for 4 hours.

Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and stir into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Sprinkle with green onions.

Source : Canadian Living Magazine: April 2005