How to make it

  • Wash and pat dry trimmed thighs. Sprinkle and rub on generous portion of poultry seasoning. if you don't have poultry seasoning you can substitute salt, pepper, and thyme.
  • Heat oil over medium high heat in a heavy bottomed frying pan big enough to hold the 4 pieces of chicken and 2 Cups of liquid.
  • Cook chicken skin side down until it is golden brown. Do not turn over. About 5 minutes.
  • Reserve chicken to plate. Remove all but 2 Tbs. of oil from pan and add celery and garlic. Saute until soft and lightly browned. About 4 minutes.
  • Add wine and rosemary and simmer until liquid reduces about 1/2.
  • Add salt and pepper to taste
  • Add chicken broth and simmer for 1 Minute. Place chicken back in pan skin side up. Liquid should not cover chicken. Add mushrooms to liquid surrounding the chicken.
  • Simmer partly covered until chicken is done, 35 to 40 minutes. Chicken will be done when an instant read thermometer reads 165 degrees.
  • When done divide broth and vegetable mixture evenly among 4 large warmed shallow bowls.
  • Top each bowl with a piece of chicken skin side up over divided broth and vegetable mixture.

Reviews & Comments 2

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    " It was excellent "
    mark555 ate it and said...
    Works for me, I am always on the look out for an interesting chicken recipe,
    Was this review helpful? Yes Flag
    " It was excellent "
    donman ate it and said...
    Sounds Great :)
    Was this review helpful? Yes Flag

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