Tuesday, January 5, 2016

January Cooking -- Pan Roasted Chicken with Mushrooms, Onions, and Rosemary

Pan Roasted Chicken with Mushrooms, Onions, and Rosemary

8-10 chicken thighs with bone in, skinless
salt/pepper to season chicken
2 tsp. olive oil (more or less, depending on your pan)
1 red onion, cut into sliver
8-12 oz. sliced mushrooms
1 tsp. dried rosemary, ground in a mortar and pestle or 10 fresh rosemary springs

Preheat oven to 350F. Trim chicken thighs very well, removing as much of the fat as you can, including the pocket of hidden fat on the back side of each thigh.  Season thighs well on both sides with salt and pepper. 

Heat large frying pan, add a little olive oil, and brown chicken very well on both sides. Don't rush this step, about 10 minutes.

Remove chicken from frying pan and place in glass casserole dish. Pour out most of the fat from the pan if it seems like a lot, then put onions in and saute 2 minutes. Add mushrooms and saute about 5 minutes more. Mix in ground or fresh rosemary.

Put partly-cooked mushrooms and onions over chicken pieces. Roast 35-45 minutes, until chicken and veggies are done and your house is smelling delightfully of rosemary. Serve hot, with any juice from the dish spooned over the chicken.

1 comment:

Rambling Woods said...

Sounds like good food for a winter day