I was taken by surprise by how easy this meal was. It takes less than an hour to make and has tender chicken with a rustic mushroom flavor.
4 large or 8 small Chicken Thighs (bone-in, skin on)
Salt & Pepper
1/4 cup Flour
1 tablespoon Butter
1 medium Onion (finely chopped)
1 pound (16oz) Mushrooms (thinly sliced)
3-4 sprigs of fresh Thyme
1 cup Chicken Stock
Polenta (cooked according to package directions)
Generously season Chicken Thighs with Salt and Pepper.
Put Flour in a small bowl.
Coat each piece of Chicken lightly in the Flour.
Preheat a large cast iron skillet over high heat.
Melt the Butter in the frying pan.
Add the Chicken pieces, skin side down.
Brown each piece for 5 minutes per side and remove to a plate to rest.
Add Onions and Mushrooms to the pan.
Season with more Salt & Pepper.
Sauté until Mushrooms give off their liquid.
Stir in the Chicken Stock.
Gently press Chicken into Mushrooms.
Add Thyme sprigs.
Reduce heat to medium-low.
Simmer until liquid is reduced and Chicken is cooked through 20-25 minutes.
Use this time to make the polenta.
Once the Chicken is cooked through, remove Thyme sprigs.
Serve Chicken on a bed of Polenta.
Spoon Mushroom sauce over the top.