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Ingredients
6 chicken thighs with skin on
2 tbsp vegetable oil
1 small red onion diced
1 tsp garlic minced
1 cup mushrooms add more if you like
One bunch of baby bok choy cleaned dried and cut lengthwise then quartered
1/2 tsp or two of garlic
1/2 tsp or two of onion powder
1/4 tsp cayenne pepper
1/4 tsp paprika
2 cups of milk
3 tbsp butter
2 tsp Better Than Bouillon Chicken Base
1 tbsp flour
salt and pepper for taste
Instructions
Reserve 1 tsp of seasoning for later. Add the remaining seasoning to a small bowl. Mix well to combine. Season the chicken with the seasoning that was in the bowl. In a cast-iron skillet with vegetable oil over medium-high heat saute the onions for 2 minutes or until translucent. Add the garlic on top of the onions. Cook until fragrant.
Remove the onions and garlic and set it to the side. Add more vegetable oil. Over medium-high heat sear the chicken on both sides until the skin crisps up. Drain most of the fat...Add milk and butter, the Better Than Bouillon base, and the remaining tsp of the seasoning and flour. Mix well.
Add the chicken, onions, and garlic back into the skillet. Add the mushrooms. Set stove to medium-high. Once boiling reduces temp to low. Cover and cook for 30 minutes. Make sure to check the liquid. If it's getting thick too fast, thin it out with a bit of milk.
Take the chicken out of the skillet and set to the side. Scrape the bits stuck on the bottom of the pan and mix it into the gravy. If the gravy is too thick add a bit of milk to thin it out some. Add the chicken back to the skillet.
Steaming - Now we will steam the veggies easily using a one-pot method. Add the bok choy on top of the chicken but hold up...you may have to push the chicken closer together just so the bok choy can lay on top of the chicken without it sinking into the gravy. But if it does not biggie.
Set the stove back to medium-high. Once boiling reduces to low. Cover the skillet and cook for about 6 minutes or until the bok choy is tender.
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