6 boneless chicken thighs
6 cloves of garlic (chopped)
1 bay leaf
1 teaspoon Thyme
salt and pepper
1 cup chicken stock (Swansons canned works great)
1-1/2 c. Sliced mushrooms
1/2-3/4 c. Balsamic Vinegar (I use only 1/2 or less…gets pretty strong)
1/4 cup capers
butter and oil for browning
Dredge the chicken in flour. Brown in a pan with some oil and butter. Add the garlic with the chicken. Add the bay leaf, thyme salt and pepper. Turn often cook for 15 minutes add more butter or oil if necessary)
Meanwhile sauté mushrooms in a seperate pan set aside. Add the stock to the chicken and the sautéd mushrooms, capers and the vinegar and cook down.
Add more stock if necessary…can be thickened with arrowroot or cornstarch.
Serve over steamed rice