In this recipe the Chickpeas are optional. It was adapted from a recipe by Paul Prudhomme.
Ingredients
- Eight pieces boneless chicken (preferably thighs)
- 1 tbsp. minced fresh garlic
- 1 1/2 c. chickpeas
- One large onion
- 5 c. sliced fresh mushrooms
- 3 1/2 c. cups chicken stock
Seasoning mix ( This mix can be used as a standard Chicken spice)
- 1 tbsp. dried sweet basil
- 3/4 tsp. dry mustard
- 2 tsp. Kosher Salt
- 3/4 tsp. white pepper
- 2 tsp. sweet paprika
- 1/2 tsp. black pepper
- 1 1/2 tsp. onion powder
- 1/2 tsp. ground nutmeg
- 1 1/2 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1 tsp. dried thyme
Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the chicken with 2 tbsp. of the seasoning mix and rub it in well. Place pieces of chicken in a deep frying pan and cook until they are brown on all sides. Remove the chicken and set aside. Reduce the heat to medium and add the smaller pieces of chicken to the pan. Place them around the perimeter of the pan, leaving the center open. Add the onions and all the chickpeas to the center of the pan, letting them cook while you brown the smaller pieces of chicken on both sides. When the small pieces are brown remove them and set them aside.
Return the heat to high and add 2 c. of the mushrooms and 1/2 c. stock, scrape the bottom clear and cook ten to twelve minutes. Add the remaining seasoning mix, onions, stock, and mushrooms, the garlic and chicken and cook until the chicken is completely done approximately 20 minutes.
When the chicken is done thicken the juice in the pan to make a light gravy.
