This is one of my regular rotation meals, but I don't challenge myself to the two ingredient rule, what for? It goes from good to amazing with a few extra ingredients. After browning the chicken all over (which renders a lot of fat off for a lighter gravy), I pour off all put one tablespoon of chicken fat and cook an onion for one minute with one clove of minced garlic until light brown, scraping up all the browned bits from the chicken. Add the chunky cut mushrooms and 1 tablespoon of flour and sautee for a minute. I add one cup of chicken broth and a tablespoon of fresh thyme. Bring to the boil and pour over the chicken (I use a whole chicken cut in 8 pieces) cover and slow cook at about 300 degrees for about 45 minutes or until chicken wing pulls off easily when you tug on it. Garnish with fresh chives or parsley before serving. And don't forget to serve that luscious gravy over the chicken and mashed potatoes.
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This is one of my regular rotation meals, but I don't challenge myself to the two ingredient...