Beer Braised Chicken Thighs With Mushrooms

• 3 1/2 tablespoons all-purpose flour, divided
• 2 teaspoons chopped fresh thyme or 2 teaspoons dried thyme leaves
• 1/4 teaspoon paprika
• 4 bone in chicken thighs, skinned
• 1/2 tablespoon kosher salt
• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 1 (8 ounce) package , either button or (8 ounce) package cremini mushrooms, halved
• 3/4 cup dark porter beer
• 3/4 cup low sodium chicken broth
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley
• 6 ounces uncooked egg noodles

1. Combine 3 tablespoons flour, thyme, and paprika in a large ziplock bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag, seal and turn to coat.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to pan and cook four minutes or until browned. Turn chicken and cook another two minutes. Remove chicken from pan, chicken will not be cooked through.
3. Add onion and mushrooms to pan and cook five minutes or until mushrooms are browned. Stirring occasionally.
4. Stir in remaining 1 1/2 teaspoons of flour, 1/4 teaspoon salt, beer, chicken broth, Worcestershire sauce and pepper. Bring to a boil and cook two minutes.
5. Return chicken to pan. Reduce heat and cook covered for 15 minutes or until chicken is done.
6. Sprinkle with parsley and serve with noodles.

flour, thyme, paprika, chicken, kosher salt, extra virgin olive oil, onion, either button, dark porter, chicken broth, worcestershire sauce, ground black pepper, parsley, egg noodles

Taken from www.food.com/recipe/beer-braised-chicken-thighs-with-mushrooms-528662 (may not work)