|1 Pkg||(4 pieces) Maple Leaf Prime Naturally® Chicken Thighs|
|1/4 cup||(60 mL) Flour|
|Salt and pepper|
|1 tsp||(5 mL) Vegetable oil|
|2||Shallots or 1 onion, chopped|
|1/2 lb||(225 g) Mixed sliced mushrooms|
|4||Stalks celery, chopped|
|1||Yellow pepper, chopped|
|2 tsp||(10 mL) Dried thyme|
|1 cup||(250 mL) Chicken broth|
|1/2 cup||(125 mL) White wine or white cooking wine|
|1/2 cup||(125 mL) Pecan halves, toasted|
SEASON flour with salt and pepper and toss with chicken thighs.
HEAT oil in a large skillet oven medium-low. Sauté chicken for 5 minutes per side or until evenly browned. Drain chicken and set aside.
Add shallots or onion, mushrooms, celery and pepper to the pan and cook until soft and fragrant. Add thyme, chicken broth and white wine. Return chicken to the pan and continue to cook until the liquid has reduced by half and the internal temperature of the chicken has reached 185°F (85°C). Sprinkle with toasted pecans and serve.
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