CHICKEN AND MUSHROOMS IN CREAMY DILL SAUCE

Adapted from Jo Cooks

Ingredients:

1 T olive oil or schmalz

1 lb boneless, skinless chicken thighs, trimmed and cut into 1" pieces

1 T olive oil

1 onion, diced

3 garlic cloves, minced or crushed

16 oz baby bella mushrooms, stemmed, halved and cut into 1/4" slices

1 1/2 c chicken stock

1/2 c sour cream

1/4 c fresh dill, chopped

2 T unsalted butter

1 T flour

Black pepper

2 t lemon juice, or to taste

1 t fish sauce, or to taste

Methodology:

Heat the 1 T olive oil or schmalz in a large dutch oven over medium heat and cook the chicken pieces until lightly browned.  Remove to a plate.

Add the remaining olive oil and onion to the pan and cook, stirring, until the onion is translucent.  Add the garlic and cook for an additional minute, or until fragrant.  

Add the mushrooms and cook until they release their moisture, slump, and the liquid begins to cook down.

Return the chicken to the pan, add in the chicken stock, sour cream and half the dill, and bring to a boil.  Reduce to a simmer and cook until chicken is cooked through, about 5 minutes.

Remove 1/4 c liquid from the pan to a small bowl.  Whisk the flour into the small bowl.  Meanwhile, add the butter to the pan.  Once it has melted, add in the flour mixture and stir the pan well.  Add remaining ingredients, taste for seasoning, and cook 5 more minutes.  Add remaining dill and serve over pappardelle or mashed potatoes.