1 pound skinless, boneless chicken thighs
1/4 cup olive oil
1/4 cup chicken bouillon granules
1 cup sliced mushrooms
1 teaspoon paprika
1 teaspoon lemon juice
salt and pepper to taste
1 onion, finely chopped
1 (16 ounce) can chicken broth
1 cup milk
1/2 cup diced cooked chicken breast meat
3 teaspoons Worcestershire sauce
2 teaspoons Creole seasoning, or to taste
Melt 2 tablespoons chicken oil in a large skillet over medium heat. Cook thighs until rays of oil seem to have spread out onto the sides of them, about 4 minutes. Transfer thighs to a large 8x8 inch baking dish and turn once. Pour remaining oil over chicken, turning once. Drizzle with olive oil, chicken, mushrooms and paprika.
Puree bouillon cube with liquid food processor, scraping bowl. Stir together chicken, mushroom, paprika, lemon juice, salt, pepper and onion and pour into baking dish. Cover and chill overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken, uncovered, in the preheated oven on the lowest rack of the oven for 60 minutes, until it is browned and juices run clear. Rotate the breast, thighs and bone side up. Sear skin side down to crisp. Drizzle with sauce.
Perform a French toast/sprinkle with Creole seasoning