Chicken with Mushrooms and Lemon Sauce

For me, this is the kind of recipe I could almost cook blindly. I like to make chicken in a Dutch oven with sauces and mushrooms. It’s easy and tasty. This is slightly different since I’ve been cooking with lemons a bit more recently. There is something about lemons that make it feel more like summer.

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And of course I had to pair the chicken with roasted potatoes. It’s what I do.

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Directions for Chicken with Mushrooms and Lemon Sauce

  • 1 large onion, chopped
  • 1.5 cups sliced mushrooms
  • 1.5 pounds chicken thighs, trimmed
  • A few sprigs of fresh rosemary
  • 2-3 Tablespoons fresh lemon juice (1/2 lemon’s worth)
  • 3/4 cup chicken broth
  • 1/4 cup white wine
  • Flour
  • Salt
  • Pepper
  • Butter or oil

In a Dutch oven, heat some butter or oil and saute the onion over low heat until it is lightly brown.

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Then, add the mushrooms.

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Continue to cook until the onion and mushrooms are caramelized.

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Add salt and pepper while they cook. Set them aside, then add a bit more butter (or oil) to the pan. Using medium heat, brown the chicken thighs on each side.

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Then, add the rosemary, lemon juice, chicken broth, and white wine. Also add some salt and pepper. Bring to a simmer, then reduce the heat to low and cover.

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Cook for about 5-10 minutes until the chicken is cooked through. Add back the onion and mushrooms, but remove the rosemary.

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If necessary, add just enough flour to thicken the sauce.

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Directions for Chicken with Mushrooms and Lemon Sauce (without pictures)

  • 1 large onion, chopped
  • 1.5 cups sliced mushrooms
  • 1.5 pounds chicken thighs, trimmed
  • A few sprigs of fresh rosemary
  • 2-3 Tablespoons fresh lemon juice (1/2 lemon’s worth)
  • 3/4 cup chicken broth
  • 1/4 cup white wine
  • Flour
  • Salt
  • Pepper
  • Butter or oil

In a Dutch oven, heat some butter or oil and saute the onion over low heat until it is lightly brown. Then, add the mushrooms. Continue to cook until the onion and mushrooms are caramelized. Add salt and pepper while they cook. Set them aside, then add a bit more butter (or oil) to the pan. Using medium heat, brown the chicken thighs on each side. Then, add the rosemary, lemon juice, chicken broth, and white wine. Also add some salt and pepper. Bring to a simmer, then reduce the heat to low and cover. Cook for about 5-10 minutes until the chicken is cooked through. Add back the onion and mushrooms, but remove the rosemary. If necessary, add just enough flour to thicken the sauce.

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