Chicken Thighs in Mushroom-Onion Cream Sauce

Serves six-eight

• 8 boneless chicken thighs, trimmed of all fat
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1 pound sliced mushrooms
• 2 medium onions, sliced thin
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons all-purpose flour
• 1 cup chicken stock
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste

Directions

Heat the oil and butter in a large skillet over medium heat. Add the onions to the pan. Season the onions with a little salt and pepper. Cook the onions gently, stirring occasionally, until they are brown and caramelized. This will take about forty-five minutes. Remove the onions from the pan.

Season the chicken thighs with salt and pepper. Turn the heat up to medium-high. Brown the chicken thighs on both sides. Remove the thighs from the pan.

Reduce the heat in the pan to medium. Add a little more butter or olive oil, if necessary. Add the mushrooms to the pan. Let the mushrooms sit in the pan a bit so they start to brown. You want to get a little color on the mushrooms. When the mushrooms are softened and beginning to brown, add the onions to the pan. Stir to combine.

Sprinkle the flour over the mushrooms and onions. Stir to distribute the flour. Cook for one minute. Add the chicken stock to the pan and stir to release all the yummy bits from the pan. Stir in the heavy cream and balsamic vinegar.

Add the chicken thighs back to the pan. Reduce to simmer. Cover and cook the thighs for 30-40 minutes, until cooked through. Taste the sauce and add salt and pepper as needed.

Serve over mashed potatoes.