Baked Mushroom Stuffed Chicken Thighs

Baked Mushroom Stuffed Chicken Thighs 15 Chicken thighs, boneless (I used skinless, but skin-on is ok) 1/2 large onion, finely grated 1 cup mayo 1 tsp salt 1 Tbsp Mrs Dash or your favorite salt-free seasoning, plus more for the top 1 lb Mushrooms 1/2 large onion, finely diced 2 Tbsp olive oil 1 tsp salt 1/2 tsp pepper 2 Tbsp Flour How to Make Amazing Mushroom Stuffed Chicken Thighs: In a large bowl, combine thighs, grated onion, 1 cup mayo, 1 tsp salt and 1 Tbsp Mrs. Dash. Mix and marinate in the fridge while prepping your mushroom stuffing. Rinse and pat dry your mushrooms. Slice mushrooms and finely dice ½ onion. heat a large pan over medium heat, then add 2 Tbsp olive oil. Add in sliced mushrooms and diced onion. Cover and cook 8 minutes, stirring occasionally. You want the liquid from the mushrooms to remain in the pan. Sprinkle with in 1 tsp salt, ½ tsp pepper and 2 Tbsp Flour and whisk everything together. Saute an additional 30 sec until mushrooms have a gravy-ish consistency. Place your marinated chicken thigh, top side down, on a clean surface. Spread out your chicken thigh and place a heaping Tbsp of mushroom filling into the center. Cover the mushrooms with the sides of your chicken thigh and place folded side down into a baking pan, keeping the mushrooms sealed in the chicken (The toothpicks aren't necessary). They don't fall apart. For this recipe I arranged them on 2 (11x9") metal pans. Glass baking dishes work well too. Make sure you aren't crowding the pans (the thighs should barely be touching). Once all of the thighs are in the pans, sprinkle a little more Mrs. Dash over the top. Cover the pans with aluminum foil and bake at 350 for 1 hour, then remove the foil, drain off about 75% of the liquid and discard (or keep for gravy) and bake an additional 15 min. If you want the tops to be crisp and browned, set the oven to broil and continue to bake another 3-5 min or until the tops are golden. Brush with a little olive oil to make it pretty.