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A:
4 chicken thighs
1 tbsp light soya sauce
Dash of salt and pepper
B:
200g mushrooms (i bought white)
1/2 tbsp butter
Chicken broth
1 tsp corn starch
Dash of salt
Dash of rosemary
1. Mix A together and marinade overnight.
2. Using the Happycall Pan (HCP), grill 5 min on each side until the thighs are cooked. It took me about 20 min. Remove chicken thighs and set on plate. Leave the remaining oil from the chicken thighs in pan.
3. Put in butter from B and stir with oil in pan.
4. Mix in mushrooms and fry for 2 min. Add in chicken broth. Adjust quantity to the amount of gravy you want.
4. Add dash of salt. Mix cornstarch with a little water and pour into HCP. This will thicken gravy slightly. Add more cornstarch for a thicker gravy.
5. Add rosemary. Simmer for 1 min and the gravy is ready for pouring over chicken.
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