This recipe was really easy to put together, but it wasn’t anything special. The flavors were good, but they didn’t really make us keep wanting more.
Chicken with Mushrooms and Peas
Every Day with Rachael Ray November 2008
Prep Time: 15 min
Cook Time: 45 min
8 chicken thighs
2 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme
Salt and pepper
8 ounces mushrooms, halved
1 onion, coarsely chopped
One 10-ounce package frozen peas
1. Position a rack in the upper third of the oven and preheat to 400°. On a rimmed baking sheet, toss the chicken with 1 tablespoon olive oil, the thyme and 1/2 teaspoon each salt and pepper; roast for 20 minutes.
2. Meanwhile, in a medium bowl, combine the mushrooms, onion, peas and the remaining 1 tablespoon olive oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.
MacGourmet Rating: 3 Stars