Braised Chicken Thighs Mushrooms and Peas
Chicken 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. One dish that showcases the deliciousness of chicken is braised chicken thighs with 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.