Braised Chicken Thighs, Tomatoes & Mushrooms
A straightforward single-pan stove-top chicken, entwined with healthy flavors of mushrooms, tomatoes, and thyme.
Ingredients
-
Herbies Porcini Powder
·
1 tablespoon
-
Salt and pepper, to taste
·
-
garlic, chopped
·
4 cloves
-
can whole tomatoes
·
14 ounces
-
Herbies Thyme Leaves, rubbed
·
2 teaspoons
-
olive oil
·
4 tablespoons
-
Herbies Onion Powder, granulated
·
1 tablespoon
-
boneless and skinless chicken thighs
·
2 pounds
-
cremini mushrooms, slices
·
1 pound
-
dry white wine
·
1 cup
-
fresh chopped parsley
·
2 tablespoons
Instructions
- Heat oil over medium-high heat in a large pan, at least 4 inches deep.
- Season chicken with salt and pepper, porcini powder, thyme and onion powder.
- Place flour in a shallow bowl and dredge chicken in the flour.
- Sauté the chicken in the oil until browned on both sides, remove from pan and set aside. You don’t need to cook through at this point, just browning.
- In the same pan, sauté mushrooms for two to three minutes, then add garlic, sauté for an additional minute.
- Deglaze pan with white wine, then add tomatoes, breaking them up a little with the spoon.
- Add chicken back to pan and bring mixture to a simmer.
- Cover and cook for approximately 45 minutes until chicken is very tender.
- Stir in chopped parsley, season with salt and pepper to taste.
Jenny's Tip: - Great served over vermicelli pasta noodles.
Frisky by nature, a dry Riesling in the traditional style of Alsace or Clare Valley.
Dissolves instantly in foods when an onion taste is desired.
A convenient way to make a tasty stock for vegetarian cooking or to put extra flavor into casseroles, stews, meat sauces and gravy.
Thyme is used to flavor meats, soups and stews.