Braised Chicken Thighs Mushrooms and Peas
Braised Chicken Thighs Mushrooms and Peas is one of the most versatile and widely loved meats, and for good reason. It’s a great source of protein, low in fat and can be cooked in a variety of ways to suit different tastes and preferences.
Braising is a cooking method that involves browning the meat first and then slowly cooking it in a liquid. This slow cooking process helps to tenderize the meat and infuse it with the flavors of the other ingredients. When it comes to chicken thighs, this method is particularly effective as it results in juicy and flavorful meat that falls off the bone.
To make braised chicken thighs with mushrooms and peas, you will need:
– 6 chicken thighs
– Salt and pepper
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– 8 ounces of mushrooms, sliced
– 1 cup of frozen peas
– 1 tablespoon of fresh parsley, chopped
To start, season the chicken thighs with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and add the chicken thighs. Cook for about 5 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for a few minutes until the onions are translucent. Then, add the sliced mushrooms and cook until they are slightly browned and release their liquid.
Next, pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. This will add depth and flavor to the dish. Bring the liquid to a boil and then reduce the heat to low.
Add the frozen peas to the skillet after the chicken cooks, let the peas cook for a few minutes until they are heated through. The peas add a pop of color and freshness to the dish.
To finish, sprinkle some fresh parsley over the chicken and serve hot. The result is a hearty and comforting dish that is perfect for a family dinner or a dinner party with friends.
Braised chicken thighs with mushrooms and peas is a dish that is not only delicious but also packed with nutrients. Chicken is a great source of lean protein, while the mushrooms provide a dose of antioxidants and the peas add fiber and vitamins.
Another great thing about this dish is that you can easily customize it to suit different tastes. You can add other vegetables such as carrots or bell peppers, or even substitute the chicken broth with white wine for a more sophisticated flavor. You can also use boneless chicken thighs if you prefer, but the bone-in thighs add more flavor to the dish.
In conclusion, braised chicken thighs with mushrooms and peas is a delicious and nutritious dish that is easy to make and perfect for any occasion. Whether you’re cooking for your family or entertaining guests, this dish is sure to be a crowd-pleaser. So next time you’re looking for a new chicken recipe to try, give this one a go and enjoy the flavorful and tender chicken with the earthy mushrooms and sweet peas.
Braised Chicken Thighs Mushrooms and Peas
Ingredients
- 1 Tbsp Olive oil
- 6 Chicken thighs
- 3/4 Tsp Paprika
- 1/2 Tsp Black pepper-
- 1/4 Tsp Onion powder
- 1/4 Tsp Cayenne pepper
- 1/4 Tsp Dried oregano
- 1/4 Tsp Dried thyme
- 1/2 Tsp Salt
- 1/2 Tsp Garlic powder
- 2 Tbsp Butter
- 16 Oz Sliced mushrooms
- 1 Onion-sliced
- 1 Tbsp Garlic-minced
- 2 Tbsp All-purpose flour
- 2 Tbsp Tomato paste
- 2 Cups Chicken stock
- 1 Cup Frozen peas
- 2 Tbsp Rosemary-chopped
- 2 Tbsp Parsley-chopped
Instructions
- Put a large skillet over medium high heat and add the oil. Mix all dried spices together in a small bowl. Set aside.
- Season the chicken thighs with the spices on both sides. Place chicken skin side down and sear until golden brown, about 3-4 minutes. Sear the other side of the chicken thighs for to 3-4 more minutes. Remove the chicken and set aside.
- Add the butter and mushrooms, sauté, stirring occasionally, until browned and the liquid has evaporated. Add in the onions and cook for 5 minutes, add in garlic and cook for 1 more minute.
- Sprinkle the flour over the onions and cook, stirring often to make a light brown roux, about 5 minutes. Add in tomato paste, chicken stock, peas and rosemary, bring to a boil and reduce to a simmer. Return the chicken to the pan skin side down and cook for 20 minutes. Turn chicken over and continue cooking for 20 minutes. If chicken skin isn't crispy then place under the broiler.
- Serve the chicken garnished with parsley along sideh rice or spaghetti squash.