Chicken w/ Shitake Mushroom Cream Sauce

1/2 pound of Shitake Mushrooms. I clean the dirt off of them with a dry paper towel. Never submerge your mushrooms in water.
 I removed the stems and slice the caps approximately 1/4 to 1/2 inch thick.

I diced two large shallots.

2 tablespoons Olive Oil over Medium-High heat, add the shallots and cook until they are translucent. Then add 1 tablespoon Minced Garlic, 2 teaspoons dried Rosemary, dried Thyme, 1 1/2 teaspoon Salt & Pepper

Add the Shitake Mushrooms, 1/2 cup Chicken Broth, 1 Quart Half N Half, 2 teaspoons Garlic and Onion Powder and 1 teaspoon Red Pepper Flakes.

Simmer on Medium-Low heat until the liquid has reduced by 1/4. Approximately 1 hour.  

While the Sauce is reducing, I seasoned Chicken Legs and Wings with Salt & Pepper and fried them in Vegetable Oil on Medium-High heat until crispy, not necessarily cooked all the way. I finished cooking the Chicken in the Mushroom Sauce. When the Chicken is cooked through, I remove the pieces from the Sauce and take off the skin using a paper towel.
**My thought process on this was that I wanted that "fried flavor" IN the Sauce and the fat from the skin would add even more flavor to the Sauce. However, I never intended to eat the skin, so I took it off. lol!!

I chose my Arugula, Asparagus, Grapefruit Salad to accompany my Chicken in Mushroom Sauce. Awesome combination, great flavors!!