Braised Chicken Thighs with button Mushroom
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp. oilve oil2pkg. skinless chicken thighs cut into 3 pices1 Tbsp recipes follows:(2 1/2 Tbsp. paprika-2 Tbsp. salt-2 Tbsp. garlic powder-1 Tbsp. b lack pepper-1Tbsp.onion powder-1 Tbsp. caynenne pepper-1 Tbsp. dried oregano- 1Tbsp. dried thyme)2 Tbsp. butter16oz. button mushrooms thinly sliced1 c. sliced yellow onion1 Tbsp. minced galric2 Tbsp. flour2 Tbsp. tomato paste2 cups. chicken stock2 Tbsp. coarsely chopped fresh rosemary leaves4 cups. steamed white rice2 Tbsp. chopped fresh parsley leaves
If you don't like it hot just cut down the cayenne pepper to 1/2 Tbsp.
Set a 10 inch saute pan over medium-high heat and add the oil. (RINSE THE CHICKEN BEFORE YOU SEASON IT.)
Season the chicken with the creole seasoning. Place the chicken in the pan and sear until golden brown, about 3-4 minutes.
Turn the chicken over and sear on the second side for another 3-4 minutes.
Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4-5 minutes.
Add the onions and garlic to the pan and saute for 3-4 minutes.
Sprinkle the flour onto the mushrooms,onions and garlic and cook stirring often to make a light brown roux.about 4-5 minutes, it will be thick but it's ok
Add the tomatoe paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer, return the chicken to the pan, and cook the chicken for 30 minutes.
Turn the chicken over and cook until the meat is very tender, about 30 minutes.
Serve the chicken over rice and garnich with the choped parsley
Number of Servings: 6
Recipe submitted by SparkPeople user SILVERBULETS.
Set a 10 inch saute pan over medium-high heat and add the oil. (RINSE THE CHICKEN BEFORE YOU SEASON IT.)
Season the chicken with the creole seasoning. Place the chicken in the pan and sear until golden brown, about 3-4 minutes.
Turn the chicken over and sear on the second side for another 3-4 minutes.
Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4-5 minutes.
Add the onions and garlic to the pan and saute for 3-4 minutes.
Sprinkle the flour onto the mushrooms,onions and garlic and cook stirring often to make a light brown roux.about 4-5 minutes, it will be thick but it's ok
Add the tomatoe paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer, return the chicken to the pan, and cook the chicken for 30 minutes.
Turn the chicken over and cook until the meat is very tender, about 30 minutes.
Serve the chicken over rice and garnich with the choped parsley
Number of Servings: 6
Recipe submitted by SparkPeople user SILVERBULETS.
Nutritional Info Amount Per Serving
- Calories: 317.4
- Total Fat: 11.1 g
- Cholesterol: 68.5 mg
- Sodium: 1,929.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 5.9 g
- Protein: 24.8 g