Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 1/4 lbs 567g / 20oz Boneless skin-on chicken thighs - (to 1 1/2 lbs)

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 2 tablespoons 30ml Flour

  6. 3 Shallots - chopped

  7. 4 Garlic cloves - minced

  8. 2 tablespoons 30ml Tomato paste

  9. 1 lb 454g / 16oz Sliced mushrooms - seeNote

  10. 1 Low-sodium chicken broth - (14 oz)

  11. 2 teaspoons 10ml Minced fresh thyme

Instructions Jump to Ingredients ↑

  1. * Note: White button mushrooms work well, but you can also try brown Italian, porcini or shiitake mushrooms.

  2. Heat the oil in a large skillet over medium-high heat. Cut each chicken thigh in half crosswise. Season the chicken with salt and pepper, then dredge in the flour, shaking off any excess flour.

  3. Brown the chicken in the oil, turning once or twice, about 5 minutes. Remove the chicken and set aside. Add the shallots and garlic to the pan and cook until fragrant, about 2 minutes. Add the tomato paste and any remaining flour and cook, stirring, 1 minute.

  4. Add the mushrooms and broth and bring to a boil. Return the chicken to the pan and reduce the heat to medium-low. Simmer until the chicken is cooked through and the mushrooms are tender, about 15 minutes. Stir in the thyme and cook 1 more minute. Serve over buttered noodles: Cook a 12-ounce bag of egg noodles, toss the noodles with 2 tablespoons of butter.

  5. This recipe yields 4 servings.

  6. Each serving: 406 calories ; 291 mg sodium; 128 mg cholesterol; 22 grams fat; 5 grams saturated fat; 11 grams carbohydrates; 40 grams protein; 1.91 grams fiber.


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