CHICKEN WITH MUSHROOM GRAVY

Ingredients

  • 1 pack boneless, skinless chicken thighs (about 5 pieces, ~1 lb / 450g)

  • 655g (1.44 lbs) Mixed Mushrooms (Baby Bella & Oyster)

  • 1½ Onions, sliced

  • 5 cloves (15g) Garlic, minced

  • 2 tbsp (30ml) Soy Sauce

  • 2 tbsp (16g) Cornstarch

  • 2 cups (480ml) Chicken Broth (reserve 3 tbsp separately)

  • 3 tbsp (45ml) Neutral Oil (1½ tbsp for the chicken, 1½ tbsp for the mushrooms/onions)

  • 2 tsp Salt & Pepper (for seasoning the chicken)

  • Fresh Thyme, as needed

  • Salt, to taste (for the gravy)

Method

  1. Season the Chicken – Season chicken thighs on both sides with salt and pepper.

  2. Sear the Chicken – In a hot pot or skillet with 1½ tbsp of oil, cook the chicken for 5–7 minutes per side until browned. Remove and set aside.

  3. Sauté Mushrooms & Onions – In the same pot, add 1½ tbsp more oil, then cook the mushrooms and onions until softened.

  4. Add Garlic & Thyme – Stir in garlic and thyme. Cook for another 1–2 minutes until fragrant. Add salt, to taste.

  5. Make the Gravy – In a bowl, combine the chicken broth and soy sauce. Pour most of the mixture into the pan with the mushrooms and onions. In a separate bowl, mix the reserved 3 tbsp of broth with the cornstarch, then add that to the pan to thicken the gravy.

  6. Simmer with Chicken – Return the chicken to the pan whole, or optionally cut into pieces like I did. Mix, cover, and simmer for 10 minutes.

  7. Finish & Serve – Serve with mashed potatoes, rice, or whatever you have. Garnish with parsley or herbs of choice.

Additional Notes

The oyster mushrooms were a bit too meaty for me—I would’ve preferred going all in on baby bella, or using another kind of mushroom. I recommend you use whatever mushrooms are your favorite.