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Skillet Chicken With Tomatoes, Mushrooms And Peas
Food & Drink
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.