Today is DAY ONE of my annual Memorial Weekend Cleaning Extravaganza!!!!
I don’t think it’s normal to be excited about cleaning, so I’ll tone down the elation a bit while I explain…Since I work in an industry that doesn’t recognize well, any major holiday, Memorial Day weekend means nothing to me. I don’t think I’ve ever ONCE gotten the holiday off (I am desperately in love with holiday pay) so I don’t ever get an extended weekend. Also, I’m only granted two weeks of vacation a year, so it’s not like Memorial Day is the “gateway” to the summer for me.
So, for the past couple of years, I’ve taken this weekend as an opportunity to do some MAJOR spring cleaning. I’ve already reorganized my closet, tossed out few pairs of shoes I haven’t worn in years, done double the laundry, and am about to clean some bathrooms. I also finally found a flip flop I was missing! Yes, I lost one flip flop in a pair…
I’ve taken a few breaks in cleaning to cook some food for the coming work week (remember, mine is not shortened) and whipped up this tasty almost-one pot dish. It’s really simple, basic chicken thigh meat with very little added spices, but it works. Sometimes the more simple you make a recipe, the better it is! The fresh veggies that go along with this dinner work so well together—it’s like a symphony in your mouth. If you’re already sick of BBQ and grilling, I dare you to make this…you won’t regret it!
Skillet Chicken with Tomatoes, Peas and Mushrooms
- 6 chicken thighs (about 2 lbs.)
- 1 TBS. olive oil
- 3 cups sliced baby Portobello mushrooms
- 2 cloves garlic, minced
- 2 TBS. all-purpose flour
- 1 cup white wine
- 1 cup grape tomatoes, sliced in half
- 1/2 cup frozen peas, thawed
- 1 TBS. chopped parsley
- Buttered egg noodles
- Preheat oven to 375 degrees. Sprinkle chicken thighs with salt and pepper. Heat the oil in a cast iron skillet or Dutch oven over medium high heat. Add the chicken, skin side down, and cook until golden, about 5 minutes. Flip the chicken and cook for 1 minute more and then transfer to a plate.
- Add mushrooms to the skillet and cook 1 minute, stirring. Add the garlic and cook for another minute until fragrant. Stir in flour to coat and cook for 30 seconds. Add the wine and cook 2 minutes and then add the tomatoes and 3/4 tsp. salt.Sprinkle parsley over the top.
- Nestle the chicken back into the Dutch oven, skin side up. Bring to a simmer and then transfer to the oven. Cook for 40 minutes. Stir in peas. Serve chicken and veggies with sauce over buttered egg noodles.
See how simple that is? And the only thing flavoring the dish is garlic, salt, pepper, mushrooms and wine. The sauce ends up being thick and luscious, while the peas add a sweet kick and the tomatoes a homey, roasted flavor. This dish doesn’t hold up well in the fridge, so it’s best to leave sparse leftovers.
PS: I own a Dutch oven and I love it, but stuff sticks to the bottom real easily when I cook something in it on the stove top! The chicken in this recipe stuck to the bottom, and I had to scrape strands off the bottom so they wouldn’t burn. I had PLENTY of oil to cook in it, so I’m not sure why this happens—and it hasn’t been the first time. I’ve also had pork & pork belly stick to the bottom. It IS a ceramic Dutch oven, so maybe that is the culprit? Any ideas, remedies, or suggestions are welcome in the comment section below!