Directions:
Season the chicken mislos with salt, pepper, paprika and turmeric.
Prepare a pot with the oil over medium heat, add the chicken thighs, let them cook slightly for about 5 minutes.
Add the onion, garlic and chopped mushrooms and cook for approximately 10 minutes, mixing.
Add the white wine and the broth, cover the pot and cook for at least 20 minutes. Dilute the cornstarch well in the water, stir well so that there are no lumps and then add it to the pot (check the seasoning), let cook a few additional minutes until the sauce thickens, decide for yourself how thick you want it.
Garnish with chopped fresh parsley.
I await your comments! Enjoy!
