4 skinless chicken bone in thighs, 2 cups of water, 1 clove of garlic minced, 2 tbsp of flat leaf parsley minced, 1/2 tsp of salt, 1 lemon zested and juiced, 1 tbsp of honey, 2 big tbsp of dijon mustard, 1 tbsp of EVOO, 1 tbsp of butter, 1tbsp of flour, 2 handfuls of muchrooms sliced. Also I like to serve it with some rice pilaf.



mix all ingrediats except mushrooms, butter and only add 1/4 cup of water. Add the chicken last to the bowl. Let it marinate for 30 - 40 minutes




Add the tbsp of butter to a skillet that's on medium to low heat. When you go to place the chicken, make sure to shake off the marinade.





cook for 15 minutes then turn. I usually half cover the pan while cooking both sides. The other side should look like this. If you start to see the bottom of the pan get a little too dark add a splash of water.



after another 15 minutes turn the chicken again and this is what it should look like.  Continue cooking if it's not completely cooked. When cooked completely, remove and put on a seperate plate.



add mushrooms and cook for a few minutes




add marinade from chicken. stir. cook until it starts to bubble.



Then add the rest of the water, wait till that boils, add 1 tbsp of flour and wisk. Cook thoroughly and let boil for a LEAST 5 minutes. I cook it for about 10 minutes on a medium to low heat while bubbling. Then add chicken back and stir and flip for a minute or two.



I mix in some fresh chopped scallions to the rice pilaf for some freshness. Then add chicken and pour the sauce over.