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Recipe Summary

prep:
8 mins
cook:
54 mins
total:
1 hr 2 mins
Yield:
3 servings (serving size: 2 chicken thighs and about 1 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

258 calories; fat 7.1g; saturated fat 1.6g; protein 32.4g; carbohydrates 15.1g; cholesterol 115mg; iron 2.7mg; sodium 739mg; calories from fat 25%; fiber 1.8g; calcium 43mg.
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