Ingredients for Chicken Provencal With Mushrooms
- Chicken Legs
- 1 tablespoon all-purpose flour
- Salt And Pepper
- Olive Oil
- 1 medium onion, chopped
- Button Mushrooms
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- Dried Rosemary
- Dried Thyme
- Dry White Wine
- Chicken Broth
- Fresh Parsley
- Cooked noodles or your favorite side dish for serving
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How to Make Chicken Provencal With Mushrooms
- Pat chicken breasts dry with paper towels and dredge in seasoned flour, shaking off any excess.
- Heat olive oil in an oven-safe casserole dish or Dutch oven over medium-high heat. Once hot, brown chicken breasts for 2-3 minutes per side.
- Remove chicken from casserole and set aside on a plate.
- Add chopped onion and sliced mushrooms to the casserole dish and cook until softened, about 5 minutes. Stir in minced garlic, tomato paste, 1 tablespoon flour, rosemary, and thyme. Cook for 1 minute more, stirring constantly.
- Return chicken to the casserole dish, skin-side up. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the dish. Bring liquid to a gentle boil.
- Cover the casserole dish and transfer to a preheated 420°F (220°C) oven. Braise for 20-25 minutes, or until chicken is cooked through and tender, and the sauce has thickened.
- Season with salt and freshly ground black pepper to taste.
- Garnish with fresh parsley and serve immediately over cooked noodles or your preferred side dish.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
34g
Carbs
4g
