Chicken thighs with mushrooms and onions

I tried a new recipe tonight based on something I saw on TV that had a 1 hour and 40 minute cook time- who has time for these?

Anyhow, here is my very tasty version of what I saw:

Heat a large nonstick pan on medium high heat. Add 1 Tbs. olive oil. While the oil heats, season the skin side of 4 chicken thighs with garlic salt, paprika and a pinch of pepper. When the oil shimmers add the thighs, skin side down to the pan and cook for 5 minutes or until the skin becomes golden brown. Turn the chicken and cook an additional 4-5 minutes.

While the chicken cooks, thinly slice 1 onion and rinse 1 package of sliced button mushrooms.

Remove the chicken from the pan (it will NOT be cooked through yet) and add in the mushrooms, onion and 1 Tbs. of unsalted butter. Stir around until the butter has melted. Add 1 Tbs. of flour to the pan and stir until the flour has incorporated, maybe 30 seconds. Add in 1 Tbs. of tomato paste or ketchup and 1 C. chicken stock- stir. The flour will thicken up the sauce almost immediately.

Add the chicken thighs back to the pan, reduce heat to medium, cover and cook for 15 more minutes.

While the chicken is cooking, boil water to make wide egg noodles. They only take about 8 minutes to cook, toss in some frozen peas and a little butter and cover with foil until the chicken is ready.

Serve the chicken and the sauce over the pasta and peas. We all loved it, except for 1 kid who doesn't like anything at the moment!!!