A fuss-free recipe for braised chicken thighs with mushrooms and peas that is sure to please family, friends and even unexpected guests.
Braising is a cooking technique whereby solid food is cooked in a minimum amount of liquid. The liquid can be water, broth, sauce or pureed vegetables. Broth was used in this dish of braised chicken thighs with mushrooms and peas. Just a half cup which, by the the time the chicken was almost cooked through, had become invisible. The water content of the broth had evaporated and only the rich flavors, soaked up by the chicken thighs at that point, remained.
To add a creamy moistness to the dish, half a can of condensed mushroom soup was added toward the end. By the time the jiggly mass of condensed goodness liquefied in the heat, the chicken, mushrooms and peas were swimming in a rich sauce.
- Rinse the chicken then wipe dry. Rub with salt and pepper.
- Heat the butter in a frying pan.
- Arrange the chicken thighs in the hot butter, skin side down in a single layer. Cook over high heat until the skins are nicely browned, about three minutes. Flip and brown the other side (another two minutes).
- Add the onion slices, stir and cook just until the softened a bit. Pour in the chicken broth. Lower the heat, cover and cook for about 20 minutes until the chicken thighs are almost done and the mixture is almost dry.
- Add the mushrooms and peas. Sprinkle with more salt and pepper. Stir. Cover and cook for two minutes.
- Pour in the mushroom soup. Cook until the condensed soup has thinned out and has the consistency of a thick sauce.
- Stir in half of the parsley.
- Transfer the chicken, mushrooms, peas and sauce to a serving platter (a shallow bowl is a better idea). Sprinkle in the remaining parsley and serve.
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