Instructions

• 1 Remove chicken from fridge and allow to come to room temperature, about 30 minutes. Pat dry with a paper towel and season with salt, pepper, and house essence.
• 2 Using a large skillet, add the oil over medium-high heat. Place the chicken in the skillet skin side down. Cook the chicken for 4 minutes per side. Do not touch once you place in the skillet as you want the skin to get a good crisp on it. Flip and cook for another 4 minutes. Remove from pan to a plate and cover.
• 3 Add the butter to the pan. Add the mushrooms and cook for 6 to 8 minutes or until most of the liquid that was released has evaporated and they are browned. Add the onions to the pan aand cook for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and cook for another 2 minutes Now add the flour, stir untul it is all incprorated and cook for 4 to 5 minutes. It will form a paste on the mushrooms and onions.
• 4 Add the chicken stock slowly, whisking constantly. Add the thyme. Keep whisking so the roux is dissolved into the stock.
• 5 Now add the chicken back to the skillet and cooke for 30 minuets on low heat. Turn the chicken over and cook for another 30 minutes. Or if your skillet is oven safe, place in a 350 degree oven for 45 to60 minutes.
• 6 Serve over the rice and garnish with the fresh parsley. Oh, and some good crusty bread never hurts!