I’m sitting in bed like a lazy bastard after a hard day of doing nothing and I’m dreaming of these sexy looking chicken thighs. Damn that makes me hungry right now. And the funny thing is that I’ve made this dish a couple of days back, but I’m already longing for its taste. So, tomorrow it’s cooking time!
It was my very first try at it and I was a bit skeptical of the outcome, because of all that putting in the pan and getting out of the pan of the ingredients, but when that knife went through the chicken I simply knew that I nailed it. Juicy and tender, just like I hoped for, and the flavor, heavenly!
You have got to try it!
- 4 chicken thighs
- 2 tablespoons of olive oil
- 1 tablespoon of white wine vinegar
- 2 medium size red onions
- 250g of small brown mushrooms
- 50g of peas
- 50g of pancetta
- ¼ teaspoons of salt
- ¼ teaspoons of freshly ground black pepper
- Heat up 1 tablespoon of olive oil in a pan. In the meantime season the chicken thighs and cover them with flour. When the oil is hot get the chicken in the pan and cook it on both sides until you get a thin crust on the thighs. When they’re done transfer them on a plate.
- Cut the pancetta into small squares and get it in the pan with the mushrooms. Saute them until the mushrooms get soft. When done transfer them on a plate.
- In the pan heat up the remaining olive oil. Chop the onions and saute them for about 5 minutes, until they get soft. Pour a glass, about 250ml, of water or chicken stock and the white wine vinegar on top of the onions and let the mixture boil for a couple of minutes.
- Put the pancetta, the mushrooms and the chicken thighs back in the pan with everything else. After 10 minutes add the peas and the finely chopped parsley and leave for another 5 to 10 minutes. Turn the chicken thighs from time to time so they get cooked evenly.
- Serve with mashed potatoes. Bon appetit friends!