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Chicken and Mushroom Melange


Chicken and Mushroom Melange

Chicken and Mushroom Melange

PREP TIME: 0min COOK TIME: 45min
Serves 5

PREP TIME: 0min COOK TIME: 45min
Serves 5

  • 600
  • 43g
  • 421mg
  • 13g
    Sat. Fat
  • nutritional information


1/2 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. olive oil (optional)

1 lb. sliced & quartered mushrooms (combination of shiitake, button, crimini)

2/3 cup finely diced shallots

2/3 cup diced Roma tomatoes (2 medium)

3/4 cup reduced sodium chicken broth, divided

2 tbsp. dry red wine

1/4 cup parsley leaves, chopped

3 cups Hot cooked soft polenta or mashed potatoes

Step 1

Remove skin from chicken if desired. Season chicken with thyme, salt and pepper.

Step 2

Heat a large covered skillet over medium heat. Add olive oil (if skin removed); brown thighs 5 minutes per side. Remove from pan. Drain excess fat.

Step 3

Add mushrooms and shallots. Cook 5 to 7 minutes, stirring occasionally until softened.

Step 4

Add tomato, 1/2 cup broth and wine. Bring to a simmer, stirring to scrape up browned bits from bottom of pan. Return chicken and any juices to pan. Reduce heat, cover and simmer 20 minutes until chicken is cooked through (180°F).

Step 5

Remove chicken and keep warm, reserving mushrooms in pan. Add remaining 1/4 cup broth if liquid has evaporated. Stir in parsley; increase heat and simmer 1 minute until sauce is slightly reduced and thickened. Place a chicken thigh on a serving of polenta or potatoes and surround with mushrooms and sauce.

Ta Da

Chicken and Mushroom Melange

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This wholesome dish is a perfect cold weather solution. Serve with Polenta for a Mediterranean touch. Serves 5