Chicken

1. Wash, clean, and cut up the back attached chicken.
2. Pat completely dry and dredge in the flour mixture. Tap off excess.

How to Dredge Chicken:

1. Dredging. It’s a straightforward process. “Dredge” means lightly coating food with a dry ingredient, such as flour, cornmeal, or breadcrumbs (in this case we use a flour and spice mixture). Often, you’ll dredge foods before frying.
2. Heat ± 4 Tbsp. oil in a large deep pot over medium-high heat.
3. Once ready, add chicken and sear it for ±4-5 minutes per side. Try not to disturb it during this time. Once done flip it over once it forms a nice golden crust.
4. Continue until all the chicken is seared. Set aside. Once cold, cut it up or shred the meat into small pieces and remove the bones.

Broth

1. Prepare as per manufacturer’s directions: Mix ¼ cup of concentrated broth with ¾ cup of water to make 1 cup of broth.

Sauce

1. Add the 1 cup of chicken broth to the pot and cook on medium-high heat for roughly 4 minutes and reduce by half.
2. Scrape the bottom of the pot with a spatula and remove the brown pieces (from the searing) into the liquid. DO NOT discard, as this will help with the flavor.
3. Add finely chopped onions and 4 Tbsp. of butter. Turn down the heat and sauté for ±4-5 minutes.
4. Add another 2 Tbsp. Butter and the cleaned and sliced mushrooms and cook for another 5-6 minutes, stirring now and then.
5. Add the mashed/finely chopped garlic and cook for 1-2 minutes.
6. In a large glass mixing bowl combine the 1 cup beef broth, 1 cup of chicken broth, mustard, Worcestershire sauce, salt, and ground black pepper and use a whisk to mix and blend all ingredients.
7. Add to the pot and stir to combine, then slowly bring the entire mixture to a soft boil.
8. In a small and separate bowl, combine the cornstarch + COLD water and whisk to mix it through then add it to the pot and continue to stir and cook.
9. Turn down the heat to medium-low and cook until thick and ready. Set aside.
10. I prepared the chicken and the sauce and left it for an hour or two to settle and the flavor to mingle. No need to do this if you do not have the time.
11. If you leave it sitting as above, heat the chicken as well as the sauce separately in the microwave.
12. Add the sour cream to the sauce and blend it until fully combined and smooth.
13. Pour the sauce over the warm chicken, return it to the microwave, and heat it until the chicken is fully warmed through and ready for eating.
14. Serve on a bed of rice and a side of green peas or any other veggies.