Chicken with cremini mushroom and sage sauce

I love chicken!!..it is versatile and always on hand. Goes with a million different flavors,  can be smoked, sweet and sour, salty, lemony, with herbs and sauces or fried , or poached. The options are endless and the limit your creativity.

Today, we had chicken thighs with a cremini mushroom and sage sauce, super easy and incredibly tasty!..as sides, just roasted brussel sprouts ( just cleaned and cut in half, toss with olive oil, salt, pepper,  oregano and rosemary, and thrown in an 400F oven for 15 - 20 min.) and stuffed red pepper with tricolore Quinoa with dried cranberries and caramelized pecans ( cook quinoa in chicken stock, when it is done, season with salt and pepper and add cranberries and pecans, stuff half of a red pepper  drizzle a little  olive oils on top, and throw in a 400F oven for 15 min.), delicious, and super healthy!!

Ingredients:

Flour, as needed
1.5 lb chicken thighs skin on
half an onion chopped
1 lb. sliced cremini mushrooms
2 tbs chopped sage
2 cups chicken stock
salt and pepper.
Vegetable oil. (I prefer grape seed or sunflower, but use any high temp. oil you prefer)

Directions:

Heat a stainless steel skillet with lid at medium high heat.
Pat dry the chicken and season well with salt and pepper. Season also the flour with salt and pepper.
Cover each piece of chicken with the flour and shake off the excess.

Drizzle the bottom of the pan with the oil and start browning each side of the chicken thighs. After each piece has browned, remove form the pan and reserve.

Next, throw the same pan  the mushrooms and leave them there until completely browned. Next goes the onions and let them get translucent. Add the chicken stock let it boil for a couple of minutes and add the chicken and half of the chopped sage. Put the lid on and let it simmer at low heat for aprox. 20 min. Check the chicken for doneness and remove the lid, let the liquid reduce to create a thick sauce.

You must check the amount of sauce in the pan, you do not want it to be reduced to nothing, just a thick creamy gravy, add the rest of the sage and serve.