Smothered Crispy Chicken with Baby Bok Choy and Mushrooms.

recipe from Lisa@The Cutting Edge of Ordinary

8 chicken thighs (skin on)

Salt and pepper to taste

vegetable oil

2 packages (8oz) baby bella mushrooms, sliced

3 cups of chicken broth

3 tablespoons flour

One bunch of baby bok choy (cleaned dried and cut lengthwise then quartered)


Preheat oven to 375. Pat the chicken dry with paper towel and season with salt and pepper. Get a frying pan really hot, and cover the bottom of the pan with the oil and sear the chicken on each side for about 4­ -5 minutes. You want a nice golden sear on the skin. Reserve the juices from the pan. Place the chicken in a lightly sprayed baking dish and bake for 30­ 35 minutes. Remove pan from the oven and add in the baby bok choy. Place it in between the chicken thighs so you have bok choy in every nook and cranny. Pour the chicken juices over the baby bok choy and place back in the oven for an additional 10 minutes.


While the chicken is finishing cook the slices mushrooms in the same frying pan. You may have to add a bit or olive oil or vegetable oil to stop them from sticking. Cook until just tender and then remove from pan and set aside.


Add the chicken broth to the pan and bring to a boil. Once it's boiling add in the flour and stir with a whisk to get rid of any lumps. At this point I added in some seasoning. You can use any seasoning you like, I added in 1 teaspoon of Mrs. Dash, some garlic powder and some parsley. Turn the heat down on the pan and let the sauce thicken. Once thickened add the cooked mushrooms back into the pan. Remove the chicken and bok choy from the oven, pour the sauce over the pan and return to the oven for another 5 minutes, or until the sauce is bubbling. Let set 10 minutes and then enjoy!

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