Braised Chicken Thighs

When I need to work long hours in my garden, this dish is one of the recipes that I like to prepare. The simple reason is that after the chicken is in the pot, all I have to do is to wait for it to cook slowly. The end result is a fantastic gravy that can be served with mashed potatoes or rice. All the ingredients are easy to find and most of them are always in our kitchen or the garden.

Ingredients:
1 to 2 lbs. chicken thighs
1/4 cup flour
2 tbs canola oil
Seasoning:
1/4 tsp each of paprika, garlic powder, cayenne, salt, and black pepper
Sauce:
1 1/2 cups chicken broth
3 garlic cloves, minced
1 small white onion, chopped
1 tbs fresh chopped rosemary
1 tbs fresh chopped marjoram
2 tbs soy sauce
1/4 cup white wine
1 tbs sugar
6 white mushrooms, each cut into 4 pieces

Garnish with chopped parsley

Directions:
Remove some of the fat and skin of the thighs. Cut thighs into big chunks and set aside.
In a bowl, combine the seasoning ingredients and flour. Mix well. Add the chicken into the bowl and coat completely. Shake off any excess seasoning and set aside.

In a large sauté pan with lid, add some oil and butter (1 tablespoon of each). Fry chicken on each side for 2 minutes until browned. Remove from pan.

 

 

In the same pan, add another tablespoon of oil and add onions, garlic, majogram and rosemary. Cook and stir until fragrant (about 3 minutes).

 Return the chicken and add mushrooms.

 Then add broth and wine. Bring to boil. Season with soy sauce and sugar.

Cover with lid and simmer for 30 to 40 minutes.

 Sprinkle with chopped parsley and serve.