Quarto Cooks | 28 May 2021Braised Chicken Thighs with Mushrooms Share article facebook twitter google pinterest Recipe extract from The New Mediterranean Diet Cookbook for Global Wellness Day. While I know that many people prefer chicken breasts, personally, I’m a fan of thighs. I usually use skinless thighs in order to rein in the saturated fat, and I trim off any excess fat even further. As you simmer them, they become even more tender and juicy. Or feel free to leave the skin on, if you prefer (as pictured). Braised Chicken Thighs with Mushrooms 1 ¼ pounds (568 g) boneless, skinless chicken thighs, trimmed½ teaspoon salt, dividedFreshly ground black pepper1 tablespoon (15 ml) extra-virgin olive oil1 package (8-ounce [225 g]) babybella mushrooms, sliced¼ medium onion, sliced ¼ inch (6 mm) thick1 tablespoon (15 g) tomato paste¼ cup (60 ml) dry red wine1 cup (110 g) small red potatoes, quartered, then thinly sliced¾ cup (175 ml) chicken bone broth1 teaspoon herbes de Provene Season the chicken with ¼ teaspoon of the salt and pepper. Heat a large skillet over medium-high heat. Add the oil. When the oil is shimmering, add the chicken. Brown on one side, about 7 minutes. Transfer to a plate. Reduce the heat to low and add the mushrooms to the pan, browning them for about 10 minutes. About halfway through cooking the mushrooms, add the onion and cook until tender, about 5 minutes, scraping up the delicious brown bits from the bottom of the pan using a wooden spoon. Add the tomato paste to the pan pincéing it or “browning” it a bit, about 1 minute. Pour in the wine, stir, and simmer to reduce thewine by half, a few minutes. Add the potatoes, brothand herbes de Provence and simmer to thicken thebroth, about 10 minutes, until the potatoes are forktender. Add the chicken back to the pan to finishcooking, a few minutes. Nutrition Note Living a low-carb lifestyle doesn’t have to mean completely shunning the amazing potato if you keep the amount small and leave the skin on for added fiber. TOTAL PREP AND COOK TIME: 30 MINUTES YIELD: 4 SERVINGS, 1 THIGH WITH ½ CUP (70 G) VEGETABLES EACH PER SERVING: 281 CALORIES, 13G CARBOHYDRATE (2G FIBER, 0G ADDED SUGARS, 11G NET CARBS), 28G PROTEIN, 13G FAT, 427 MG SODIUM. New Mediterranean Diet Cookbook $26.99$18.99 Buy in UK / Europe Buy in US / Canada Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.