It may be summer, but sometimes you just crave comfort food. The hearty one pot meal kind of comfort food.
Sure, you have summertime comforts, but i’m talking warm you up in your stomach kind of comfort.
This is one of those dishes.
It couldn’t be easier, but it tastes like a million bucks.
Seriously, this is one of my favorite meals.
Everyone always goes all over chicken breasts, but let me tell you, the thighs are where it’s at.
I know I know, everyone’s different and everyone has their own preferences, but seriously, the thighs are so juicy and delicious.
You won’t ever want to go back to the breasts again.
We’re still talking about chicken right?
Yeah… right. Ahem, anyway!
My dutch oven is one of my favorite cooking items. I swear you could throw in anything in there and it would come out amazing. Beef, pork, chicken, heck even cinnamon rolls, desserts, casseroles you name it! A dutch oven is magical.
And anyway, to talk more about this dish, it’s filled with all the comforting things you want. Mushrooms, onions, fall off the bone fork tender amazingly juicy chicken.
Top it over some rice or couscous, ugh. I’m drooling all over again.
Now I know the pictures might not seem like much, and I know there are a lot in this post, but it’s hard to put the camera down when you’re trying to capture just how good something is!
It’s hard though with meat, I mean, look at it. It’s all brown and not much color going on…. I’m sorry, but it’s not the most appealing dish out there. The taste will make up for it though, trust me.
Braised Chicken Thighs with Mushrooms and Onions
(Recipe by Sarah Eats Austin)
5 chicken thighs
1 yellow onion
1 lb sliced mushrooms
3 garlic cloves, minced
1/4 cup + 2 tbls olive oil
1/4 white wine
1/4 cup balsamic vinegar
1 tbls dried rosemary
1 tbls dried thyme
Preheat oven to 325F.
Pour about 2 tbls olive oil in a dutch oven over high heat. Once hot, add the chicken thighs, a couple at a time so as not to overcrowd, and brown on each side. Once chicken thighs are done on all sides, place on a plate and set aside.
In the same pot add in the onions and continue cooking over medium until starting to brown, about 8-10 minutes. Once onions are browned add in mushrooms and garlic and continue cooking 1 minute longer. Add in more olive oil if needed.
Pour in the white wine and gently scrape the bottom of the pot to get all the yummy bits stuck on bottom. This is deglazing the pan. After deglazing, add in the chicken thighs, 1/4 cup olive oil, 1/4 balsamic vinegar, rosemary and thyme and cover with the lid.
Place in the oven and let braise for about 2 – 2 1/2 hours, or until falling apart and tender.