Braised Chicken Thighs With Mushrooms and Peas

Braised Chicken Thighs With Mushrooms and Peas

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 to 3
Author Connie Veneracion


  • 5 to 6 chicken thighs
  • salt and pepper
  • 2 tablespoons butter
  • 1 onion thinly sliced
  • 1/2 cup chicken broth
  • 6 to 8 button mushrooms (white or brown), sliced
  • 1/3 cup sweet peas
  • 1/2 can cream of mushroom soup
  • 1 tablespoon chopped parsley


  • 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.