Braised Chicken in a Mushroom Garlic Sauce

OK y'all! I am back to report another AH-mazing one pot meal!!! Don't you just love NOT cleaning a million dishes after dinner?? I know I do! 

Many of y'all know I LOVE to braise my meat..and I had a lot of DM's last night on the gram about braising. Here is the deal.. if you take just the few extra minutes to sear your meat ...the flavor is TEN times better!! So I almost always do it this way. It also leaves a very tender and moist  ( Lauren if you are reading this I'm sorry I know you hate that word :))-) end product. 

So what exactly is braising?..

Allow me to explain.

Braised Meat: Braising is a simple cooking method that involves browning ( or searing) meat in oil, then cooking it in a small amount of liquid in a tightly covered pan ( like a dutch oven) either on the stove top or in the oven. This process helps develop flavor and turn tougher meat cuts -fork tender. 

So there you have it! This is why I love to cook my chicken thighs, roasts, short ribs, pork cuts..and so forth with this particular method!

Onto the recipe!!!!

Ingredients:

4 skin on chicken thighs- bone in

1 package of mushrooms

1 package of zoodles ( optional )

12 cloves of garlic 

olive oil

butter

2 cups of chicken stock

salt and pepper

red pepper flakes

McCormicks chicken and fish seasoning 

2 large tablespoons of almond flour ( or regular flour)

Procedure:

In your dutch oven - heat some olive oil over high heat ( but low enough that it hasn't reached smoke point). season your chicken and then lay the chicken skin side down in the hot oil for five minutes. Do this for each side.. then set aside on a plate. 

Pour out the oil and add 2 table spoons of butter. Once the butter is melted, add in the mushrooms, zoodles and garlic. Cook these down for a few minutes. Then add your chicken stock and almond flour. Stir and break up the flour. *Remember this acts as a thickening agent to the stock*.. its going to leave you with a nice creamy sauce to go atop your chicken once everything is finished!!!!. Next place the chicken back on top of the veggies and place the lid over your dutch oven. cook for 30 minutes on medium heat and then check it halfway through. 

Once it is finished you can pour into a bowl and top with parmesan cheese!!!

Enjoy!