-
1
Salt and pepper skin side of chicken thighs.
-
2
Heat a heavy stainless steal pan, reduce heat to medium and put in chicken skin side down to brown and render chicken fat.
-
3
Chicken will stick at first, do not touch as skin browns and fat renders chicken will free itself.
-
4
Salt and pepper meat side of chicken.
-
5
Turn over and brown meat side.
-
6
Remove chicken from pan and set aside under foil.
-
7
Add carrots, celery, onion, mushrooms and garlic to pan, salt & pepper to taste and saute until softened (5-7 minutes).
-
8
Deglaze pan with sherry and add bay leaf.
-
9
Increase heat to high and reduce 50%.
-
10
Add mustard and stir to mix well.
-
11
Return chicken to pan skin side up.
-
12
Add broth sufficient to cover chicken two-thirds.
-
13
Bring to boil, cover reduce heat and simmer 45 minutes until chicken is fall off the bone tender.
-
14
Mean while make a slurry with corn starch.
-
15
When chicken is done, uncover and stir in just enough of slurry to slightly thicken sauce till it coats a spoon.
-
16
Cook one to two minutes so starch looses raw taste.
-
17
Add sour cream and stir in well.
-
18
Remove from heat and taste sauce.
-
19
Adjust salt & pepper as needed.
-
20
Serve two thighs with a small mound of grits, polenta, mashed potatoes, couscous or egg noodles.
