Meaty Portabella mushrooms add a rich colour and flavour to this quick braise, however, crimini or white button mushrooms could be used.
Cooking Time: 25 to 30 minutes
- 1 tbsp (15 mL) all-purpose flour
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) rosemary leaves, crumbled
- 1/4 tsp (1 mL) pepper
- 1 lb (500 g) boneless skinless Ontario Chicken Thighs, trimmed of fat and cut into chunks
- 1 tbsp (15 mL) vegetable oil
- 2 Ontario Onions, chopped
- 2 cloves Ontario Garlic, minced
- 8 oz (250 g) Ontario Portabella Mushrooms, coarsely chopped
- 1/2 cup (125 mL) chicken broth
- 2 tbsp (25 mL) chopped fresh Ontario Parsley
- 1 tsp (5 mL) red wine vinegar
- Potato Parsnip Mash (recipe follows)
Combine flour, thyme, salt, rosemary and pepper in plastic bag; shake chicken chunks in mixture.
In Dutch oven or large saucepan, heat oil over medium heat. Add chicken and cook until lightly browned, about 5 minutes. Remove to plate. Add onions, garlic and mushrooms to pan; cook until slightly softened, about 3 minutes. Stir in broth, scraping up browned bits on bottom of pan; bring to boil. Stir in chicken; cover and adjust heat to simmer for 15 to 20 minutes or until juices run clear when chicken is pierced.
Just before serving, stir in parsley and vinegar. Season to taste with more salt and pepper. Serve over Potato Parsnip Mash.
Potato Parsnip Mash: Peel and cut 3 medium Ontario Potatoes and 2 medium Ontario Parsnips into chunks. Place potatoes in saucepan and cover with lightly salted cold water; bring to boil. Reduce heat and simmer for 5 minutes. Add parsnips; cook for 10 to 15 minutes or until tender. Drain well and return to saucepan; shake to dry slightly. Mash, adding a little butter, milk and salt and pepper to taste.
- PROTEIN: 29 grams
- FAT: 11 grams
- CARBOHYDRATE: 39 grams
- CALORIES: 373
- SOURCE OF FIBRE