Satisfying tender chicken thighs cooked in flavourful chicken broth. Mushrooms give an extra depth of flavour and also add the necessary moisture to the sauce.
Chicken Thighs with Mushrooms
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Chicken Thighs with Mushrooms
Servings: 4 People
Ingredients
- 750g Chicken Thighs , skinless
- 500g Mushrooms , sliced thickly
- 1 Yellow Onion , finely chopped
- 80ml White wine
- 2 tbsp fresh Rosemary
- 1 tbsp dry Coriander , ground
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 500ml Chicken Broth , warm
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place a large sauteing pan on high and when it heats up, a minute or two later, add the chicken thighs. Sauté each side for 2-3’ until nicely colored and remove from the pan.
- In the same pan, on medium heat add the onions sauteing until translucent, about 4’. Bring the chicken thighs back to the pan and deglaze with the wine on high heat. Allow for the alcohol to evaporate, about 3’ and season with the salt and pepper. Pour the chicken broth, bring to a boil and simmer uncovered for 30-35’ and until almost all the broth has evaporated.
- Increase the heat and add the mushrooms along with the rosemary and coriander, carefully stir and cook for about 5-7’.
- Serve with any type of rice, preferably Pilaf (find recipe in the 'Rice' section)
