Braised Chicken Thighs with button Mushroom
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Braised Chicken Thighs with button Mushroom calories by ingredient
Introduction
I fixed it last night and it was very good, but I was a little to hot for me, I will make it againe but will put only 1/2 tsp. cayenne pepper in it.you don't have to use 2 pkg. but I like it better. I fixed it last night and it was very good, but I was a little to hot for me, I will make it againe but will put only 1/2 tsp. cayenne pepper in it.you don't have to use 2 pkg. but I like it better.Number of Servings: 6
Ingredients
-
1 Tbsp. oilve oil
2pkg. skinless chicken thighs cut into 3 pices
1 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. butter
16oz. button mushrooms thinly sliced
1 c. sliced yellow onion
1 Tbsp. minced galric
2 Tbsp. flour
2 Tbsp. tomato paste
2 cups. chicken stock
2 Tbsp. coarsely chopped fresh rosemary leaves
4 cups. steamed white rice
2 Tbsp. chopped fresh parsley leaves
Directions
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.
