Pan Chicken with Thyme Garlic Gravy and Mashed Potatoes
4 Bone In, Skin On Chicken Thighs
10 Cloves of Garlic, Smashed
1 1/2 Tablespoons of Fresh Thyme
1 Vidalia Onion, Sliced
8 Ounces of White Mushrooms, Sliced
1 1/2 Cups of Low Sodium Chicken Broth
4 Tablespoons of Butter
1/4 Cup of Grated Parmesan
2 Tablespoons of Flour
Prepared or Homemade Mashed Potatoes, I used Bob Evans to save on time
Pat the chicken dry and season with salt and pepper on both sides. Heat a pan over medium high heat. Add the butter and completely melt it down. Once it begins to brown add the chicken. Cook until golden brown on both sides, but not cooked through. Remove from heat and set aside on a plate tented with foil.
Add the garlic, onion, and mushrooms to the pan with about tablespoon of olive oil and cover. Cook, stirring occasionally, until the onions and mushrooms have softened and begun to brown. Stir in 1 tablespoon of the thyme and the flour, until coated.
Stir in the chicken broth and parmesan. Combine all ingredients and bring to a boil. Once boiling add the chicken back in and turn the heat down to medium low. Cover the pan and cook for 12-15 minutes, basting the chicken every few minutes.
Place the mashed potatoes in the bottom of a bowl, then the chicken, and top with as much gravy and vegetables as desired. The garlic cloves will be very tender and delicious. Finally sprinkle the remaining thyme and serve.