Pan Roasted Chicken with Mushrooms, Onions, and RosemaryFeatured by Donelan Family Wines in the Platinum Wine Club.
Serves 2 (double the ingredients to serve 4)
4 chicken thighs
Salt and Pepper
1 tablespoon olive oil
½ cup red onion, chopped into 1-inch pieces
4 oz. sliced mushrooms
5 sprigs fresh rosemary
¼ cup water (optional for sauce)
Preheat the oven to 350°. Generously season the chicken thighs on both sides with salt and pepper. Heat a skillet over medium heat. Add the oil.
When the oil is hot, add the chicken thighs, skin-side down. Let them brown for about 10 minutes. Turn the thighs over and brown for another 5 minutes.
Remove the thighs from the pan. (Put them in a casserole, if your pan is not oven-proof). Add the onion and mushrooms to the pan and cook, stirring occasionally, for about 5 minutes. Add the rosemary sprigs.
Put the chicken back in the pan. (Or put the mushroom mixture in the casserole with the chicken). Roast for 40 minutes or until done.
Remove and discard the rosemary sprigs; put the chicken and vegetables on a serving plate.
If you have roasted the chicken in a skillet, you can make a quick pan sauce. Tip the pan to spoon out some of the excess fat. Then add the ¼ cup of water to the pan. Cook, stirring, for 2 or 3 minutes. Serve the chicken with the sauce.