Pan Roasted Chicken with Mushrooms, Onions, and Rosemary

What’s for dinner? That’s what I asked myself last night. I wanted to use the chicken thighs and sliced mushrooms that were in the refrigerator. I did a quick search on Kalyn’s Kitchen and found her Pan Roasted Chicken with Mushrooms, Onions, and Rosemary. Perfect!

Kalyn adapted her recipe from one in Eat This Book: Cooking with Global Fresh Flavors, by Tyler Florence. She says Tyler made a pan sauce after the chicken was done, but she chose not to do that. I added just a bit of water to the pan after removing the cooked chicken to make a simple sauce. The original recipe serves 4; I cut it in half for a “dinner for 2”.

If you have a cast iron skillet you can go right from the stove-top to the oven with it. If you don’t have an oven-proof skillet, you’ll have to put everything in a casserole after the initial browning.

Pan Roasted Chicken with Mushrooms, Onions, and Rosemary has a lot of flavor and is an easy weeknight meal. Next time I might add some garlic cloves just because I think garlic would make it even better!

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Update September 23, 2013: I made this again last night with one small difference. I used half and half instead of water for the pan sauce. No surprise….it was even better.  😉

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(Adapted from a Tyler Florence recipe on the Kalyn’s Kitchen blog)

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(print the recipe)

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Serves 2 (double the ingredients to serve 4)

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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 or half and half (optional for sauce)

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1. Preheat the oven to 350˚.

2. Generously season the chicken thighs on both sides with salt and pepper.

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3. Heat a skillet over medium heat. Add the oil.

4. When the oil is hot, add the chicken thighs, skin-side down. Let them brown for about 10 minutes.

5. Turn the thighs over and brown for another 5 minutes.

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6. Remove the thighs from the pan. (Put them in a casserole, if your pan is not oven-proof.)

7. Add the onion and mushrooms to the pan and cook, stirring occasionally, for about 5 minutes.

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8. Add the rosemary sprigs.

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9. Put the chicken back in the pan. (Or put the mushroom mixture in the casserole with the chicken.)

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10. Roast for 40 minutes or until done.

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11. Remove and discard the rosemary sprigs; take the chicken and vegetables out of the pan.

12. 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.

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