Chicken with Mushrooms and Rosemary

Oxmoor House
3 servings (serving size: 2 chicken thighs and about 1 cup sauce)


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1 teaspoon olive oil
1/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
6 chicken thighs (about 2 pounds), skinned
1 1/2 cups vertically sliced onion (1 medium)
1 (6-ounce) package baby portobello mushrooms, sliced (about 3 1/4 cups)
1 (3.2-ounce) package fresh shiitake mushrooms, sliced (about 2 3/4 cups)
2 tablespoons all-purpose flour
2 cups fat-free, less-sodium chicken broth
1/4 cup dry white wine or fat-free, less-sodium chicken broth
1 tablespoon chopped fresh rosemary


Prep: 8 Minutes
Cook: 54 Minutes

Preheat oven to 350°.

Heat oil in a large ovenproof Dutch oven over medium-high heat. Sprinkle 1/8 teaspoon salt and 1/4 teaspoon pepper evenly over chicken. Add chicken to pan; cook 5 minutes on each side or until browned. Remove from pan; set aside. Add onion and mushrooms to pan, and sauté 5 minutes or until liquid evaporates. Add flour, and cook 1 minute, stirring constantly. Gradually stir in remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, broth, wine, and rosemary. Bring to a boil, scraping pan to loosen browned bits. Return chicken to pan.

Cover and bake at 350° for 30 minutes or until chicken is done. Remove chicken from pan; keep warm. Place pan over medium-high heat; cook 7 minutes or until mushroom sauce is slightly thick, stirring occasionally.

Created date

March 2010

Nutritional Information

Calories 258
Fat 7.1 g
Satfat 1.6 g
Protein 32.4 g
Carbohydrate 15.1 g
Cholesterol 115 mg
Iron 2.7 mg
Sodium 739 mg
Caloriesfromfat 25 %
Fiber 1.8 g
Calcium 43 mg