Rosemary Coriander Chicken One Pan Meal

 

I am changing out my Aerogarden and I needed to use up some fresh rosemary. I know it goes well with chicken and lemon but I have no lemon so I am using Coriander instead. I am also using Salish smoked salt and red pepper flakes in place of traditional salt & pepper though there is still some black pepper in there.

 

Ingredients:

3-6 chicken thighs

1 cup mixed marble sized potatoes, cut in half

3/4 cup baby portabella mushrooms, whole

1/4  of a red onion, chopped

2 cloves garlic, crushed

3 tbs sherry

1/4 cup beef broth

1/8 tsp corriander

Salt & pepper

2 sprigs rosemary

For the dredge:

1/2 cup flour

1/4 tsp black pepper

1 1/2 tbs fresh Rosemary, chopped

1/2 tsp Salish smoked salt

1/2 tsp crushed red pepper flakes

1/2 tsp Thyme

1/2 Tsp Coriander

Instruction:

Preheat oven to 350 degrees.

Add all dredge ingredients to a bowl and mix. Dredge chicken and add to heated skillet skin side down. Braise both sides of the chicken and set aside.

Add potatoes, mushrooms, onion and garlic to the pan and cook for 5-10 minutes stirring occasionally until onions are soft and beginning to brown.

Add sherry and deglaze pan. Add Beef Broth, Coriander and salt & pepper to taste.

Add chicken back into the pan skin side up, cover and place in the oven. Bake for 40 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s