If you’re like me you grew up on boneless, skinless chicken breasts. They’re rather versatile and figure friendly, but as a result chicken thighs are often over looked. If you’re new to cooking you’ll love that it’s very hard to over cook chicken thighs. Not to mention that when you braise chicken thighs they become fork tender and once up to a simmer you can walk away for 30 minutes. Follow the recipe below and you’ll know what I’m talking about.
Rosemary Chicken with Mushrooms
10 chicken thighs
1/2 cup flour
salt and pepper
10 baby portobello mushrooms
2 shallots, finely chopped
2 rosemary sprigs, chopped
4 garlic cloves, minced
1 cup white wine
2 cups beef broth
Place a large pot or dutch oven over medium high heat and add enough oil to coat the bottom of the pot. While pot is preheating coat chicken thighs with salt, pepper, and flour. Shake off excess flour and brown in pot turning once. Chicken should just brown, not cook through. This will need to be done in 2 batches. Once chicken is brown remove from pot and set aside. Add portobello mushrooms, shallots, rosemary and garlic, stirring frequently.
Let cook for 3-5 minutes until shallots are translucent and mushrooms have started to brown. Add white wine while scrapping up the brown bits on the bottom of the pot, let reduce by half. Add the chicken thighs back to the pot then pour in the beef broth.
Turn heat to high and bring to a boil, then reduce heat and let simmer for 30-35 minutes. Enjoy! Best when served over rice.
P.S. I would have taken another picture of it on my plate, but it was so good I completely forgot.