Brazilian Chicken Stroganoff

Steps

1. Heat a hot pot over medium-high heat and add a splash of oil.
2. Add the cubed chicken thighs to the pan, seasoning with salt. Let them chill and cook until they get some brown edge on all sides.
3. Mince garlic and stir it into the pan along with the chicken thighs.
4. Dice onions and add them to the pan. Add water to drop the temperature slightly and scrape up all of the flavor from the bottom of the pan.
5. Remove the seared chicken thighs and set them aside.
6. Quarter the button mushrooms (or cut into six if especially large).
7. In a separate pan, melt some butter in each pan and toss the mushrooms until fully coated.
8. Let the mushrooms cook until they release all of their liquid and it evaporates, then start refrying in the butter. Season with salt.
9. If the pan feels too hot, add a splash of water to help cool it down.
10. Continue cooking the mushrooms until you see some good browning on them.
11. Add onions, garlic, and a bay leaf to the mushroom pan and stir.
12. Cook this mixture until the onions soften and get a little brown.
13. Season in layers by adding more salt.
14. Add cream to the pan and scrape up any fond from the bottom and sides of the pan.
15. Add the chicken thighs (and any liquid saved) back into the simmering cream, along with the diced chicken breast. Season the chicken breast.
16. Poach the chicken breast in the simmering cream until it is cooked through but not overcooked.
17. Stir in the Worcestershire sauce and ketchup.
18. Add a little hit of mustard to the mixture.
19. Let the sauce simmer away until the chicken is fully cooked and the flavors have melted together.
20. Taste the stroganoff and adjust seasoning with more Worcestershire sauce, ketchup, salt, or pepper as needed.
21. Kill the heat and finish by adding a good amount of fresh parsley.