All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
4-6      ea          Skin-on, bone-in chicken thighs
1/3      C           Spice Union Grilln’ & Roastn’ Spice Blend
1/3      C           All-purpose flour
1/4      C           Vegetable oil
1         Tbsp       Butter
8         oz          Mushrooms- quartered
1         C           Onion- small dice
1         Tbsp      Fresh garlic- minced
1/2      C           Dry white wine
1         C           Chicken Stock
2         ea          Chicken bouillon cubes
3         Tbsp      Italian parsley- finely minced.

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1. Preheat the oven to 325°F or prepare your Crockpot for use.

2. Preheat a large sauté pan to medium heat.

3. Season the chicken thighs on all sides with Spice Union Grilln’ & Roastn’ Spice Blend.

4. Dredge the chicken thighs in the flour; shaking off any excess flour.

5. Heat the oil and butter in the sauté pan until the butter stops foaming.

6. Place the chicken thighs into the sauté pan, skin side down.

7. Brown the chicken thighs on all sides.  This will take about 3 minutes per side.

8. Transfer the chicken to a Dutch oven or Crockpot.

9. With the sauté pan still on medium heat, add the mushrooms to the sauté pan. Cook the mushrooms until they are well browned.

10. Add the onion to the sauté pan.  Cook until translucent.

11. Add the garlic to the sauté pan and cook for 30 seconds.

12. Add the remaining flour to the sauté pan and stir to coat the mushrooms and onions.

13. Add the wine, chicken stock and bouillon cubes to the sauté pan.  Bring to a simmer, stirring every 30 seconds.

14. Transfer the mushroom mixture to the Dutch oven or Crockpot.

15. If using a Dutch oven, cover the Dutch oven and place it into the preheated oven or cover your Crockpot and set to medium heat.

16. Braise the chicken thighs for one hour.

17. If using a Crockpot, you can place the temperature to hold until you plan to serve.

18. Remove the chicken thighs from the cooking vessel and let rest for 5 minutes.

19. Serve over rice or buttered egg noodles.