1. Remove fat from chicken thighs. Combine in a bowl with olive oil, salt, pepper, lemon, oregano or your preference of seasoning.
2. Heat a pan with 1 tbsp butter and 2 tbsps olive oil (medium high heat). Preheat oven to 350F.
3. When fully coated, dredge in flour and lightly brown the outsides for about a minute on each side.
4. Transfer to a pyrex dish in one single layer. No overlaps and minimal gaps.
5. In the same pan, add some more olive oil and the mushrooms, peppers and onions. Cook for about 2 minutes and then add white wine. Cook for another 3 minutes or until most of the liquid has evaporated.
6. Use this mixture to top the chicken thighs. Bake for 30 minutes.
7. Enjoy as it is or over a bed of rice.
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1 pack (8-10 pieces) chicken thighs
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1 tsp salt
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Juice from ½ lemon
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3 tbsps olive oil (plus more for cooking)
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1 tsp oregano or seasoning of choice
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½ tsp pepper
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2 Cups flour
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1 pepper
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1 onion
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2 Cups chopped mushrooms
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½ Cup white wine
1. Remove fat from chicken thighs. Combine in a bowl with olive oil, salt, pepper, lemon, oregano or your preference of seasoning.
2. Heat a pan with 1 tbsp butter and 2 tbsps olive oil (medium high heat). Preheat oven to 350F.
3. When fully coated, dredge in flour and lightly brown the outsides for about a minute on each side.
4. Transfer to a pyrex dish in one single layer. No overlaps and minimal gaps.
5. In the same pan, add some more olive oil and the mushrooms, peppers and onions. Cook for about 2 minutes and then add white wine. Cook for another 3 minutes or until most of the liquid has evaporated.
6. Use this mixture to top the chicken thighs. Bake for 30 minutes.
7. Enjoy as it is or over a bed of rice.