Creamy Smothered Chicken Thighs

CREAMY SMOTHERED CHICKEN THIGHS
4-6 boneless, skinless chicken thighs
2 large white onions, sliced
2 green bell peppers, cut in chunks
1 (8-oz.) container baby portabella mushrooms, sliced
Olive oil
Flour
Salt, red/black pepper
1 c. half and half
1 c. chicken broth
1 T. Kitchen bouquet
Chopped fresh parsley

1. In good size Dutch oven, drizzle the bottom of pan with olive oil and place over medium heat.
2. Season the chicken pieces with salt, red/black pepper and dust with flour. Shake off excess flour.
3. Brown the chicken on all sides. When done, remove from pot and place on baking sheet. Set aside.
4. In same pot, saute the onions until soft and golden.
5. Add the bell peppers and cook until they start to soften.
6. Add the mushrooms and saute for 2-3 minutes. Season with salt, red/black pepper.
7. In a measuring glass, pour in ½ c. half and half and ½ c. broth, along with the Kitchen Bouquet. Mix well.
8. Pour into dish with saute onions, etc. Stir to blend. Heat for 1-2 minutes.
9. Add another ½ c. half and half and ½ c. broth.
10. Stir to mix well.
11. Lower heat and place the chicken pieces into the gravy. Cover and simmer for 20-30 minutes depending on size of chicken pieces. Cook until done.
12. Garnish with chopped parsley.
    *You can use chicken breasts or a combination of the both is desired. I like to serve this over nice egg noodles or mashed potatoes. Great tasty dish!