Skillet Chicken With Tomatoes, Mushrooms And Peas by Anna Marie - Musely
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Skillet Chicken With Tomatoes, Mushrooms And Peas

posted in Food & Drink > Recipes
  • 6 chicken thighs 

    Salt & pepper 

    1 tablespoon olive oil 

    3 cups sliced button mushrooms 

    2 garlic cloves, sliced

    2 tablespoons all purpose flour 

    1 cup white wine 

    2 plum tomatoes, diced 

    1/2 cup frozen peas, thawed 

    1 tablespoon fresh parsley 

    Buttered egg noodles 

  • Preheat the oven to 375 

    Sprinkle the chicken with salt and pepper. Heat the oil in a skillet over medium-high heat. Add the chicken skin side down and cook until golden, about 5 minutes. Flip the chicken, cook 1 minute and transfer to a plate 

  • Add the mushrooms to the skillet and cook 1 minute, stirring. Add the garlic and cook until fragrant and beginning to color, about 2 minutes. Stir in the flour to coat and cook 30 seconds. Add the wine and cook 2 minutes, then add the tomatoes and 3/4 teaspoon salt. Nestle the chicken back into the sauce skin side up. Being to a simmer then transfer tot the oven. 

    Cook until the chicken easily pulls away from the bone, about 40 minutes. Stir in the peas and cook to heat through , 2 minute more. 

    Sprinkle with parsley and serve with egg noodles. 


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