4 large chicken thighs (bone-in, skin on)
¼ cup onion
2 cloves chopped garlic
3 cups mushrooms (I used shitake and white) I chopped mine into about ½ pieces
1/8 tsp. thyme
2 tablespoons butter
2 tablespoons flour
3 cups milk
1 tablespoon paprika
½ tablespoon pepper
¼ cup roughly chopped Italian parsley
Pre-heat oven to 300°
Heat a nonstick skillet with just enough olive oil to cover the bottom. Salt and pepper the chicken thighs and place them in the hot skillet skin side down. Cover and cook over medium heat about 25 minutes (until approximately 165° internal temperature). Keep checking to be sure the skin isn’t browning too much. If it is cooking to fast, lower the heat to medium low.
After the chicken is done, take it out of the pan and put it skin side up on a cookie sheet and place it in the oven.
Pour off all the fat from the pan except for about 2 tablespoons. Grate the onion into the pan. (I use my cheese grater) Add the garlic, mushrooms, and thyme. Cook until the mushrooms are soft, 8 minutes. Remove the mushroom mixture from the pan and place on a plate.
With the pan on medium high, add the butter to the pan, when melted add the flour. Whisk together until the flour is all mixed in. Then slowly whisk in the milk. Keep whisking until the mixture thickens. Turn the heat down to low and stir in the paprika and the pepper. Add the parsley reserving just enough to sprinkle on top. Add the mushroom mixture and the chicken back to the pan with any juices that accumulated.
Cover and simmer about 10 minutes until it all the flavors meld together.