Here we are at the beginning of June.  It is cold out...I want to put the heat on, but honestly?  I can't do it, so an extra sweater it will be.  The gardens are 5-6 weeks behind - it has been a very cool May and so far June.  This will be our 8th year living in our house, and each year the springs feel cooler, as do the summers. Sigh...we were hoping to BBQ so instead, time for some comfort food!
This is not your typical fried chicken. I do not know why this is, but lately, I can not seem to find skin on bone in chicken pieces.  It is maddening!  I know some people prefer chicken this way, but I am not one of them.... unless it is for a specific dish.  I want the skin and the bones...they give great flavor.  Buying a whole free range /organic chicken, and cutting it up myself is an option, but an expensive one.  Next time I make the 40 minute drive one way and then back again to buy my chicken, I will call ahead, and see if the butcher will put some chicken aside for me before he can get his skinning, de-boning hands on them, dang!
So, with this recipe, the only way I could begin to achieve some extra flavor, was to use very seasoned gluten free flour for some serious caramelized action going on, seasoned chicken stock, and to caramelize the onions, mushrooms.  This is not fried chicken in the true sense...however, by dredging and frying the chicken first it did give a deeper dimension of flavor.  Thankfully this turned into a tasty dish.  We had this with my Garlic Herb Mashed Yams and Potatoes.  I still want them skin and bones!  Grrrr.... (p.s. I am finished whining now!)   🙂
8 skinless, boneless chicken thighs
Olive oil, butter
Dredging flour:
3 Tblsp. White Rice Flour
1 Tblsp. Corn Starch
1 tsp. Garlic Powder, dry rubbed Sage, Paprika
1/2 tsp. Thyme
salt and pepper
6 - 8 crimini mushrooms, sliced
1 onion, cut in half and sliced
4 minced garlic cloves
1 Bay leaf
1 1/2 cups chicken stock
1 tsp. Dijon Mustard
2 Tblsp. Yogurt Cheese
1 Tblsp. Fresh minced Flat Leaf Italian Parsley
Heat up a frying pan on medium heat.  Meanwhile, add the flour and seasonings to a plate, stirring with a fork to combine.  Dredge the chicken in the flour, and place onto a plate.  Add a good drizzle of Olive Oil and a knob of butter to the pan.  Add the sliced onions to the pan, stirring occasionally until the onions caramelize - about 10 minutes.  Then add in the mushrooms, sauteing until golden.  Add in the minced garlic, season with salt and pepper, saute about 2 minutes until fragrant, then transfer to a bowl and set aside.
Add another drizzle or two of olive oil to the pan, and turn up the heat to medium high.  Place 4 chicken thighs into the pan to brown.  About 5 minutes per side.  Continue until all the chicken is nicely golden, then remove to a plate and set aside.
Add the chicken stock to the pan, scraping up any brown bits.  Season with salt and pepper, adding in the Bay Leaf and Dijon Mustard, stirring well.  Return the caramelized onions and mushrooms to the pan, then return the chicken to the pan, lid on, turned down to a low simmer for 30 minutes.  Then remove the lid, and simmer for another 15 minutes to reduce the sauce.  Remove the chicken to a platter, and stir in the yogurt and fresh parsley.
Pour the sauce over the chicken and serve with any side dishes.