Chicken with Mushrooms and Rosemary |
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Prep Time: 8 Minutes Cook Time: 54 Minutes |
Ready In: 62 Minutes Servings: 3 |
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Ingredients:
1 teaspoon olive oil |
1/4 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
6 chicken thighs (about 2 pounds), skinned |
1 1/2 cups vertically sliced onion (1 medium) |
1 (6-ounce) package baby portobello mushrooms, sliced (about 3 1/4 cups) |
1 (3.2-ounce) package fresh shiitake mushrooms, sliced (about 2 3/4 cups) |
2 tablespoons all-purpose flour |
2 cups fat-free, less-sodium chicken broth |
1/4 cup dry white wine or fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh rosemary |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a large ovenproof Dutch oven over medium-high heat. Sprinkle 1/8 teaspoon salt and 1/4 teaspoon pepper evenly over chicken. Add chicken to pan; cook 5 minutes on each side or until browned. Remove from pan; set aside. Add onion and mushrooms to pan, and sauté 5 minutes or until liquid evaporates. Add flour, and cook 1 minute, stirring constantly. Gradually stir in remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, broth, wine, and rosemary. Bring to a boil, scraping pan to loosen browned bits. Return chicken to pan.
3. Cover and bake at 350° for 30 minutes or until chicken is done. Remove chicken from pan; keep warm. Place pan over medium-high heat; cook 7 minutes or until mushroom sauce is slightly thick, stirring occasionally.
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