As summer draws to a close I find the type of food I eats changes too – the same as pulling out of winter into Spring. This recipe is lighter and less intense than a stew but is equally as filling and using dark thigh meat gives it a good flavor.
Pre-heat oven to 350 degrees F.
2 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1 onion – finely chopped
2 cloves of garlic – finely grated
8 boneless, skinless chicken thighs
8 oz. new potatoes – cut into small chunks
8 oz. baby bella mushrooms – chopped into small chunks, if necessary
1 1/2 cups chicken broth
8 oz. frozen peas
Heat 1 tbsp. oil in a frying pan and when sizzling add the onion, turn heat down a bit and let soften and brown. Then add the garlic and cook for another few minutes. Remove from pan and place in an ovenproof dish.
Heat the remaining tablespoon of oil and when sizzling add the chicken thighs and sear on all sides until browned. Remove from pan and place alongside the onion mixture.
Add the potatoes and mushrooms, pour over the broth and cook in the oven, stirring occasionally, for 45 minutes or until chicken is fully cooked through.
Cook peas separately andn add to the dish at the last moment.