Sometimes I find it hard to be motivated to cook when I’d rather be socializing, writing more blog posts and it’s too easy to just go out for dinner or order something in. This post is the beginning of me making a conscious effort to cook at home as I’ve been on hiatus for about a year (due to laziness of course).
I decided to start with a simple chicken dish for dinner. Here is my version of stewed chicken with mushrooms.
6 chicken thighs
salt and pepper
1 garlic clove diced
1/2 onion diced
7 sliced white button mushrooms
1 teaspoon of fresh thyme finely chopped
1 cup of chicken broth
1 teaspoon cornstarch
Season the cleaned and washed chicken pieces with salt and pepper.
Heat a deep skillet or pot to medium high heat with some olive oil
Brown chicken pieces on both sides and then set aside.
Using the same pot, pour off some of the excess oil but leave a little.
Reducing heat to low/medium add garlic and onion and saute quickly.
Then add mushrooms and keep sauteing for a minutes.
Pour in chicken stock. (I used Campbell’s chicken broth with no salt so I can decide how much salt will be added to my meal.)
Add thyme and salt and pepper to taste.
Lower heat to simmer.
Add the chicken pieces to the pot and cover.
Let simmer for about 45 minutes to an hour. (Check chicken to determine when it is done).
If you would prefer to thicken your sauce, mix together 1 teaspoon of cornstarch and 1 teaspoon of water in a small bowl or cup.
Bring pot to a boil
Make room in the center of the pot and pour in the mixture while stirring quickly until mixture dissolves.
Remove from heat and let stand.
I served mine simply with some jasmine rice and steamed edamame. It hit the spot.