Braised Chicken in Mushroom sauce

Braised chicken is super flavorful and literally fall-off-the-bone tender , making it the easiest and most yummiest one pan meal for a weekday quick fix. For those of you who asked , let me tell you why braising is not the same as making a roast . Braising any protein is a two step process , one which involves getting a nice sear on each side and second infusing moisture into the protein by allowing it to slow simmer in the sauce . Since the protein we use in this recipe is Chicken , we will stick to our 9 minutes sear on each side rule for a uniform & beautiful golden color and crispy skin .

This recipe is also in particular my favorite because it is big on flavors, moist and takes just about 30 minutes from start to finish . Also , it is healthy and absolutely fuss free.

The ingredients used for this dish are quite simple and work like magic when put together with some love and care. For the sauce , you will need button mushrooms . I have also added some green peas to compliment the earthy flavor of the mushroom along with the basic onion , garlic, wine, heavy cream and tiny bit of white pepper. While I have added dried rosemary , you can choose to use thyme any other herb blend of your choice.

In order to make it a full meal , you can serve braised chicken with both bread & herbed rice. I would however recommend to go with bread as it is oh so awesome just dunking the toasts in the mushroom sauce and devouring its lusciousness.

Happy cooking , am sure you will love this :)

Things you will need :

• 04 pieces of chicken thighs

• 01 tsp of honey

• Salt and pepper to taste

For the Mushroom sauce :

• 500 gms button mushroom , thinly sliced

• 02 - 03 tbsp. shelled green peas

• 01 onion , thinly sliced

• 01 tsp ginger garlic paste

• 1/4 cup red wine

• 1/4 cup heavy cream

• Salt and pepper to taste

• 01 tsp rosemary or any herb blend of your own choice

• 1/2 cup chicken stock

• 04 tbsp. of butter

Steps to follow

• Rub the chicken thighs with salt , pepper and honey and allow it to rest for 5 minutes.

• In a heavy bottom pan , heat 2 tbsps. of butter and place the chicken pieces .

• Note here - Do not change sides or move the chicken pieces till you have seared it for 9 minutes on each side in the same position . This is what will give you the beautiful golden sear. Once done , repeat the same 9 minutes on the other side . Remove to a plate to rest .

• To the same pan , add in the remaining butter along with the mushrooms , peas , rosemary, salt & pepper . Brown the mushroom and peas over medium heat for 2-3 minutes . Next , add the chopped shallots , ginger - garlic paste and cook for another 1-2 minutes longer .

• At this point , add in the wine and slowly scrape the bottom of the pan with a spatula to release the brown bits into the forming sauce. Pour in chicken stock, heavy cream and stir everything to combine. Taste and adjust the seasoning of the sauce .

• Place the chicken thighs together with the juices they released back into the pan and bring the sauce to a boil - lower the heat and let it simmer for 5 minutes longer .

• Your dish is now done , serve hot and devour the goodness :)