recipe from Lisa @ The Cutting Edge of Ordinary
10 bone in chicken thighs
6 tablespoons of olive oil, divided
4 cloves garlic, chopped
4 shallots, sliced thin
1 package of baby bella mushrooms, roughly chopped
1 medium onion, chopped
1 28oz can crushed tomatoes
Salt & pepper
In a large heavy bottomed pot heat 2 tablespoons of the olive oil the shallots, and the mushrooms. Cook until the mushroom are slightly softened then add in the chopped garlic and cook for 30 more seconds. Remove from the pan and set aside.
Dry your chicken thighs thoroughly with paper towel on both sides and sprinkle with salt and pepper. Add in 2 more tablespoons of olive oil and place half the chicken thighs in the pan and let them sear for about 3 – 4 minutes on each side. Try not to lift the chicken up and peek so it gets a good crunchy sear on both sides. Sear the other half of the thighs, remove from the pan and set aside
Place the thighs in a casserole dish. Add the mushroom and shallot mixture. Pour the sauce over the top and add a few sprigs of fresh thyme to the top. Bake uncovered at 350 for about a half hour.
You could serve this over pasta or rice and it would be fantasic.