Braised Chicken Thighs with Mushrooms & Goat Cheese
So much flavor and so little time! This dinner recipe is loaded with flavor and plenty of nutrition with the addition of fresh mushrooms.
Mushrooms are an excellent source of B vitamins and also contain the important mineral Selenium.
There are so many good reasons to include fresh mushrooms in your weekly diet. Whether in your morning omelette or your nightly chicken dish, remember to pick up a couple packages of mushrooms at the grocery store and include them in a few recipes.
Small additions can add up to big nutrition.
Chicken thighs are a cheaper alternative to pricey chicken breasts and far more tastier. By braising the chicken thighs, you bring out the natural tasty juices. Yum – Dinner was Scrump-Delicious!
Braised Chicken Thighs with Mushrooms
- 6 boneless chicken thighs
- 2 tablespoons. extra virgin olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 tabelspoons butter
- 2 cups baby Portobello mushrooms (thinly sliced)
- 1 medium shallot (sliced)
- 3 cloves garlic (finely minced)
- 2 cups chicken broth
- 2 tablespoons fresh rosemary (finely chopped)
- 4 oz. goat cheese (room temperature)
- salt and pepper (to taste)
- In a 10″ skillet, heat the extra virgin olive oil over medium-high heat.
- Combine the smoked paprika, garlic powder, dried oregano, cayenne pepper, salt and pepper in a small bowl.
- Season the chicken thighs with the smoked paprika mixture and place skin side down in the heated pan. Sear the chicken thighs for approximately 4 or 5 minutes, or until they are nicely browned. Turn and repeat on the other side.
- Remove the chicken from the pan and set aside.
- Add the butter and mushrooms to the heated pan and saute the mushrooms for about 4 or 5 minutes. While the mushrooms cook, stir them occasionally until they are browned and very little moisture remains in the pan. Add the shallot and garlic to the pan and saute until translucent, about 3 to 4 minutes.
- Add the chicken broth and rosemary and bring to a boil. Reduce to a simmer and add the seared chicken thighs back to the pan and reduce to a simmer. Cook the chicken for 25-30 minutes, then turn it over and continue cooking another 30 minutes or until the meat is very tender.
- Remove from chicken thighs from pan and keep warm. separate goat cheese into 3 or 4 chunks and add to the warm sauce. Stir until completely melted. Season with additional salt and pepper, to taste.
Serve your chicken with a Cauli-Potato Mash. Just use half of your normal amount of white potatoes with the other half cauliflower. Cook together until potatoes are tender and then mash as usual.
You will also LOVE the recipe for Mushroom Noodles!
