Easy, fast and tasty! My favorite 🙂
6 boneless chicken thighs
Flour for dredging
4 springs fresh rosemary
3 cloves minced garlic
1/2 yellow onion, cut into thin strips
8 oz package mushrooms (sliced) – I used King Trumpet mushrooms but any will do
1/2 c. chicken broth
Heat some olive oil and butter in a frying pan. In the meantime, dredge the thighs with the flour, shaking off the excess. Season them with whatever you like: salt, pepper, etc.
When the butter has started to brown, add the thighs and brown them quickly and well on both sides. Only put in as many thighs as will fit so that you can brown them well. Remove them from the pan and set aside.
Add a bit more olive oil to the pan. Add the onions, garlic and mushrooms and cook them until they are tender and browned.
Return the chicken thighs back to the pan. Add the rosemary sprigs and broth. Cover the pan and cook slowly for about 20 minutes. The sauce should be slightly thickened.
Plate the chicken and cover them with the onion/mushroom sauce.