1 Tbsp. Mushroom & Sage Olive Oil
8 bone-in chicken thighs, skin removed (about 1 1/2 lbs)
1 small red onion, thinly sliced into rings
2 tsp. minced garlic
3 c. sliced wild mixed mushrooms (such as Cremini or Shiitake)
2 Tbsp. Oregano White Balsamic
1 tsp. Metropolitan Chef Tarragon Mustard Rub
1 c. reduced sodium chicken broth
1/4 tsp. freshly ground black pepper
1/4 c. light (5%) sour cream or Greek Yogurt
2 tsp. cornstarch
minced fresh parsley for garnish
Heat olive oil in skillet over medium heat. Add chicken thighs and cook for a minute or two on each side until lightly browned. Remove chicken from skillet and keep warm.
Add onions and garlic to same skillet, cook and stir until onions begin to soften, about 3 minutes. Add mushrooms and cook until mushrooms are tender, about 3 more min.
Stir in balsamic and Tarragon Mustard Rub. Cook for one minute. Add chicken broth and black pepper. Bring mixture to boil. Reduce heat to medium-low. Return chicken to skillet, cover and simmer for 15 to 20 min. or until chicken is cooked through and no longer pink in the center.
Remove chicken from skillet and keep warm. Return skillet to medium heat.
In a small bowl, mix sour cream and cornstarch until smooth. Add sour cream mixture to sauce in skillet. Cook and stir until sauce bubbles and thickens slightly.
Serve hot mushroom sauce over chicken and top with fresh parsley.
*Tested in Feel Good Cooking Class