A delightful twist on a classic chicken dish, featuring a rich mushroom and herb sauce.
Combine the flour and pepper in a plastic bag.
Shaking the chicken in a bag ensures an even coating and minimizes mess.
Add the chicken thighs to the bag and shake to coat them evenly.
Ensure the chicken is dry before adding to the bag for better adhesion.
Heat oil in a large skillet over medium-high heat and brown the chicken on all sides.
Browning the chicken adds depth of flavor to the dish.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
Sauté the onion and garlic in the skillet until fragrant.
Stir constantly to prevent the garlic from burning.
Add the mushrooms, carrots, basil, and salt to the skillet and cook until the vegetables are tender.
Cut the vegetables uniformly for even cooking.
Sprinkle the reserved flour mixture over the vegetables and stir well.
This step thickens the sauce, so ensure the flour is evenly distributed.
Pour in the chicken stock and vinegar, and bring the mixture to a boil.
Scrape the bottom of the skillet to incorporate all the browned bits into the sauce.
Return the chicken to the skillet, reduce the heat, cover, and simmer until the chicken is cooked through.
Check the chicken's internal temperature to ensure it's fully cooked.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
Continue in our app for the best experience
