Baked Chicken with Shiitake Mushroom Sauce

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One of my favorite "Go To" recipes! It's easy, you can use whatever your favorite chicken parts are, and it never disappoints! I keep dried shitake mushrooms in my pantry at all times just in case! Love it!

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The recipe yields chicken with subtle flavoring. It also lends itself to adaptation to the circumstances. I scaled it down, using 2 chicken thighs with skin on, seasoned with the pepper and paprika, baked in a convection toaster oven at 350 F, which takes 25 minutes. The fat stays in the roaster pan

Meanwhile, I soaked about a dozen small dried Shiitake mushrooms in hot water for 15 minutes before boiling them for 5 minutes. Using 10 ounces of the water, dissolved a chicken bouillon cube in it as the sauce base - it's why I did not salt the thighs before baking.

After sauteeing the onions and mushrooms, added and thickened the sauce with flour blended into additional cold water.

At the table additional salt brought out more flavor.

This is a recipe that I'll make again, and see where it could adapt to pork loin or chops with some different seasonings.

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I tried this recipe and my boyfriend and I thought it was very bland. The consistency was good but next time we will add more onons, mushrooms, and a few more spices.

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I was looking for a basic baked chicken recipe and found this. I used the basic cooking method but changed a lot of it. I used thighs and boneless breast pieces and seasoned them with Montreal roasted garlic seasoning. After cooking for 50 minutes, I added a XX ounce can of chicken stock and about a half cup of flour. I let the chicken cook for another 15 minutes.

It was delicious! I skimmed the chicken fat off the top of the gravy - next time I'll find some way of skimming the fat off before I make the gravy. Beyond that, the chicken was tasty and the gravy was good.