Jules’ Diner – Braised Chicken Thighs

This is a fun recipe because you can season it to suit your taste.  Savory, spicy, whatever you prefer.  I add a dash of cayenne pepper for a note of heat.

2 tbsp olive oil
1 lb chicken thighs
House seasoning
3 cups mushrooms, thinly sliced
1 yellow onion, diced
1 tbsp fresh minced garlic
2-3 tbsp Wondra
2 tbsp tomato paste
2 cups chicken stock
1/2 c white wine or sherry
Herbes de Provence
1 tbsp fresh lemon juice

Season the chicken thighs with house seasoning on both sides and brown In saute pan over medium-high heat, 5 minutes on each side. Remove chicken from the pan and add the mushrooms, garlic and diced onion. Saute till tender, about 5 minutes. Sprinkle the Wondra into the pan and stir to make a roux. Add the tomato paste, chicken stock, wine and herbes de provence. Bring just to a boil and reduce to simmer. Return the chicken to the pan and simmer for 30 minutes. Turn the chicken over and simmer an additional 30 minutes. Serve the chicken over egg noodles.

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