Baked chicken thighs with mushrooms onions and peppers Baked chicken thighs with mushrooms onions and peppers
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 pack (8-10 pieces) chicken thighs
  • 1 tsp salt
  • Juice from ½ lemon
  • 3 tbsps olive oil (plus more for cooking)
  • 1 tsp oregano or seasoning of choice
  • ½ tsp pepper
  • 2 Cups flour
  • 1 pepper
  • 1 onion
  • 2 Cups chopped mushrooms
  • ½ Cup white wine
Baked chicken thighs with mushrooms onions and peppers
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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.

Baked chicken thighs with mushrooms onions and peppers Baked chicken thighs with mushrooms onions and peppers
Baked chicken thighs with mushrooms onions and peppers
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 pack (8-10 pieces) chicken thighs
  • 1 tsp salt
  • Juice from ½ lemon
  • 3 tbsps olive oil (plus more for cooking)
  • 1 tsp oregano or seasoning of choice
  • ½ tsp pepper
  • 2 Cups flour
  • 1 pepper
  • 1 onion
  • 2 Cups chopped mushrooms
  • ½ Cup white wine
favorite
print
like

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.