Apple Cider Brined Chicken Thighs with Mushrooms

Psalm 119:81

    [81] My soul longs for your salvation;

        I hope in your word.

An ej original recipe!

6 large boneless skinless chicken thighs

Apple Cider brine

1 c Apple cider

Juice of 1 large lemon

1-1/2 T kosher salt

1/3 c brown sugar 

1/4 c Worcestershire sauce

1/2 T onion powder 

1/2 T garlic powder

1 T coarse black pepper 

1 T smoked paprika 

Stir

Brine thighs for 1-2 hours

Remove and pat dry

1 Onion, sliced

2 c Mushrooms, sliced 

1 t Clarified butter

1 t olive oil

1/2 t Chicken base seasoning 

1/2 t Onion powder

1 T roasted Garlic 

Sauté in large skillet and set aside in a plate

Skillet will have a little juice

Grease slightly 

Using same skillet, sauté chicken 

Sprinkle a little steak seasoning on each thigh

Sauté till thighs are 170 degrees 

Add mushroom onion mixture back

Add sauce ingredients except slurry

Simmer until slightly thickened 

Add slurry 

Serve over sticky rice

Sauce 

1/2 c Sauvignon Blanc 

1 c chicken stock

1/4 c half and half 

Simmer 

Add

1/2 c mixed water/cornstarch slurry