I really didn’t feel like making dinner the other night – I was so uninspired. I had a whole pack of chicken thighs in the fridge and decided to Google recipes. I found an interesting one that I of course made my own, and now I want to share with you.
This dish is easy, fast and delicious. Two thumbs up from my husband and from my son! Definitely on the rotation now.
What you need:
-10-12 chicken thighs
-2-3 tablespoons of vegetable oil
-Flour (for dredging)
-1/2 cup of white wine
-1/2 cup of chicken stock
-8-12 mushrooms (sliced)
-2-3 green onions (chopped)
What you do:
I personally like removing fat from chicken – but this step is up to you.
Remove the fat from the chicken thighs.
Dredge the chicken thighs in flour.
Heat a large skillet with oil (medium/high).
Place the chicken thighs in the oil. I would turn down to medium low so you don’t burn yourself with oil splatter.
Cook each thigh for about 3-4 minutes on each side.
Remove from heat and place on a plate.
Add the mushrooms to the same skillet.
Cook until brown.
Add the white wine and chicken stock.
Add the chicken thighs back to the skillet and cook through with the mushroom and sauce mixture for about 15 minutes and cover with a lid on low.
Just before you are going to serve, cut up your onions and place on the chicken. Let the onions cooks for about a couple minutes.
I actually served this delicious and quick dish on my fool-proof microwave rice.
The recipe calls for half a cup of wine, that leaves the rest of the bottle to enjoy with dinner!