Smothered Chicken With Roasted Baby Bok Choy

• Meat

  • 3 tbsp Better than bouillon chicken base
  • 6 Chicken thighs with, skin on

• Produce

  • 1 bunch Baby bok choy, dried and cut
  • 1 1/2 cup Mushrooms
  • 1 pinch Or two of garlic
  • 1 pinch Or two of onion powder

• Baking & Spices

  • 3 tbsp Flour
  • 1 Pepper
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Butter or vegetable oil, unsalted

• Beer, Wine & Liquor

  • 2 tsp White wine

• Liquids

  • 3 cups Water

Found on whiskitrealgud.com

Description

Ingredients

• 6 chicken thighs with skin on
• Salt and pepper for taste
• 3-4 tbs unsalted butter or vegetable oil
• 1 1/2 cup mushrooms
• 3 cups water (or 3 cups of chicken broth)
• 3 tbs Better Than Bouillon Chicken Base (or see above ingredient for chicken broth if you dont have Better Than Bouillon)
• pinch or two of garlic
• pinch or two of onion powder
• 3 tbs flour
• 2 tsp white wine
• One bunch of baby bok choy (cleaned dried and cut lengthwise then quartered)
• salt for taste
• pepper for taste

Directions

• Preheat oven to 450 Degrees F.
• Season chicken with salt and pepper. Sear the chicken in a big frying pan for about 4-5 minutes on both side using medium high heat. Remove a tablespoon or two of the chicken juices from the pan and reserve.
• Place the chicken into the preheated oven and bake for 30-35 minutes or until done. Add the baby bok choy to a baking pan. Use the reserved chicken juices and drizzle it over the baby bok choy and then place it into the oven for 10 minutes.
• Once the chicken and baby bok choy is done, remove the chicken and use discard all but 1/4 cup of the chicken juice. Using the same chicken pan add the mushrooms and cook for about 2-3 minutes on medium high, then set the mushroom to the side. Add water (add chicken broth to the pan if youre not using Better Than Bouillon) and the better than bouillon to a bowl and mix well.
• Once mixed, add the mixed water to the pan over high heat until boiling. Add the wine boil for a minute then add the flour and whisk until the clump disappear. Once the clumps are gone. Add a pinch or two of onion and garlic powder and more pepper or salt if needed. If you are using chicken broth instead of BTB, you may have to add more seasonings and salt. Since I used Better Than Bouillon I only needed to use garlic, onion powder and pepper.
• Once the gravy has thickened, add the chicken and mushrooms. Simmer for 10 minute then add the baby bok choy to the pan and spoon or pour over the chicken. Serve with rice or mashed potatoes on the side. Enjoy!
• Note: I totally recommend Better Than Bouillon Chicken Base . Its rich ,thick and flavorful. I dont think I can live without it now. Check out my review in my previous post. Once you try it, you will see what I am talking about! If you want your broth to taste homemade then you have to try it!