Chicken Over Mushroom Caps

4 Bone In Chicken Thighs
Garlic Salt
Thyme
4 Portabello Mushroom caps
1 8oz container of sliced mushrooms (optional)
1 C Chicken stock or 1/2 C White wine
1 C heavy whipping cream

Heat oven to 375 degrees. Wash and pat chicken dry. Sprinkle both sides of chicken with garlic salt. Arrange portabellos in the bottom of a 2 quart baking dish. Fill in any "holes" with sliced mushooms. Place chicken skin side down on top of the portabellos. Bake for 20 mins then turn the chicken over & drain some of the juice off the pan (reserve for making sauce). Continue to bake until chicken is done.

Mix reserved juice and cream together in a pot and put on low heat to reduce.

Pour over chicken as you serve it.

Serve with hot cooked rice.