How to make
Debone the chicken thighs carefully leaving the skin on. If you find it hard, just buy them deboned.
Marinate them for 30 minutes, while you prepare the mushroom sauce.
Place the thighs in a pot, pour in the wine and soy sauce, season with salt and black pepper, mix well, and let them absorb the marinade.
Bring the water and wine to a boil, in the meantime chop the mushrooms finely.
Add the mushrooms to the boiling water and wine, and simmer for 20 minutes, allowing the mushrooms to release their flavours.
Heat the oil in a pan and sift in the flour, stirring constantly for a few minutes. Add the mushroom stock gradually and keep stirring to avoid the flour form clumping.
Keep pouring the stock, until you achieve a thick sauce, and return it to the mushrooms. Season with salt and black pepper, and simmer for 5-8 minutes.
Its time to cook the chicken thighs. Heat the oil in a nonstick pan and cook on both sides, until golden brown.
Arrange the chicken on a serving platter and pour the mushroom sauce on top.
Enjoy!
