Chicken and Mushrooms

This recipe came from 365 Days of Slow-Cooking and I have adapted it for the electric skillet.

1 T olive oil
1 onion, cut in two halves, thinly sliced
1 1/2 lb mushrooms, thinly sliced
12 cloves garlic (yes, really)
1 8oz can tomato sauce
1 tsp dried thyme

1/2 c flour with 3/4 tsp salt and 1/2 tsp black pepper in a 1-2 gallon plastic bag
3 lbs boneless, skinless chicken thighs

1 C chicken broth
1/4 C basalmic vinegar
1/2 c evaporated milk
1 c shredded asiago cheese
2 T dried parsley, optional

Hot cooked rice.

In a 12" skillet, heat 1 T olive oil at 350 and saute onion, garlic and mushrooms for 5 minutes or so until they wilt and become soft.  Add tomato sauce and thyme and cook a few minutes more.  Meanwhile shake chicken with flour, salt and pepper.  Arrange chicken in skillet with mushrooms.  Pour in chicken broth and vinegar.  Cover and cook on 200 for 40 minutes. Turn chicken over and add evaporated milk.  Cook on warm another 40 minutes or so.  Open skillet and cut chicken into large pieces (I used scissors and cut each thigh into three or four pieces.)  Skim fat off top of surface.  Stir in 2 T cornstarch dissolved in 2 T water.  Heat to boil for gravy.  Top with parsley and cheese.  Serve over hot cooked rice.

Generously serves 10.