Chicken with Mushrooms and Garlic over Buttered Asparagus

To start I used a package of 10 boneless skinless chicken thighs. You could use bone in and skin on but I was trying to save calories. I seasoned them with my favorite garlic and wine seasoning I get from the melting pot but you could use garlic herb seasoning. And salt and pepper!

Then seared at medium low heat each side in a Dutch oven with a little olive oil and 2 tablespoons of butter till golden but not cooked through. I had to do them in batches so I added 1 tablespoon of butter for the second batch.

Then I put them on a plate and set that aside.

Next I chopped up half an onion, 1 package of mushrooms sliced, and a tablespoon of fresh thyme.

I added the onions first to the drippings and stirred for 2 minutes.

Then added the mushrooms.

Saute for a few more minutes then add 20 whole cloves of garlic peeled. Yum!!

Sauté them at medium low heat for 5-8 minutes till the garlic is golden but not brown or burned.

I took the garlic, mushrooms, and onions out and put in a bowl and set aside. Then added 1 cup of chicken broth to the Dutch oven and scraped the browned bits up from the bottom.

Once the browned bits are up I added 1/2 a cup of half and half. After cooking this I would adjust it and add 1 cup of half and half for more creaminess.

Then I added everything back into the pot plus the chopped thyme. Then covered and simmered at medium low for 45 minutes. Then served with some buttered asparagus.

So good!!