 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | thighs, bone removed | chicken thighs | 2/3 | tablespoon | white pepper | 1 1/3 | tablespoons | canola oil | 2/3 | tablespoon | salt | 1 1/3 | tablespoons | butter, softened | 1/3 | onion | large yellow onion, sliced | 1 1/3 | clove | garlic, chopped | 1/2 | can | Tomatoes, red, ripe, canned (8 oz) | 2 1/8 | large | Mushrooms, Sliced | 1 | glass (3.5 fl oz) | white cooking wine | 2/3 | tablespoon | beef base | 2/3 | tablespoon | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | Remove bones from chicken thighs, then season with salt and white pepper. | | 2 | Next heat pan until hot, add oil and saute chicken until lightly browned on each side evenly, now add the white onion and mushrooms. | | 3 | remove the chicken from the pan, add butter and continue to cook vegtables until tender. | | 4 | when tender deglaze pan with white wine, then add tomatos and let it reduce by 1/4 | | 5 | adjust flavor with beef base and then season with salt and pepper. | | 6 | Plate 2 chicken thighs per person and pour some of the vegtables and sauce over chicken, garnish with parsley. |
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