Turkey Thighs in Brown Sauce

Ingredients

• 1 cup chicken broth 
• 10.8 ounce cream of chicken soup canned
• 1.5 teaspoons parsley dried
• 2 tablespoons cooking sherry dry
• 0.5 cup flour all-purpose
• 8 ounce mushrooms fresh sliced
• 2 cloves garlic crushed
• 1 teaspoon garlic powder 
• 2 tablespoons olive oil 
• 1 small onion sliced
• 1.5 teaspoons oregano dried
• 1 tablespoon poultry seasoning 
• 4 servings salt and pepper to taste
• 2  turkey thighs 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• kitchen thermometer

Directions

1. Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
2. Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
3. Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes.
4. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder.
5. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.