Casserole
With
Chicken Thighs & Mushrooms
INGREDIENTS
- 10 Chicken thighs (with bone in) (buy skinless chicken, or remove the skin yourself)
- Salt (to season chicken)
- Pepper (to season chicken)
- 3 t Olive oil
- 1 Onion (red) (cut into slivers)
- 12 oz Mushrooms (sliced)
- 1 t Rosemary (dried) OR (10 fresh rosemary springs)
- Parsley (fresh) (chopped, for garnish, optional)
DIRECTIONS
- 1. Pre-heat oven to 350F/180C.
- 2. Trim chicken thighs, removing the skin & as much of the fat as you prefer, including
the pocket of hidden fat on the back side of each thigh. - 3. Season thighs well on both sides with salt & pepper.
- 4. Heat large frying pan over medium-high heat & add a little olive oil & brown chicken
very well on both sides. - 5. Brown your chicken for about 10 minutes.
- 6. Remove chicken from frying pan & place in glass casserole dish.
- 7. Pour out most of the fat from the pan if it seems like a lot, then put onions in & cook
2 minutes. - 8. Add mushrooms & cook about 5 minutes more.
- 9. Mix in ground rosemary or fresh sprigs of rosemary.
- 10. Put partly-cooked mushrooms & onions over chicken pieces.
- 11. Roast 35-45 minutes, until chicken & veggies are done & your house is smelling
delightfully of rosemary. - 12. Serve hot, with any juice from the dish spooned over the chicken.
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