Chicken Thighs With Mushrooms, Peas And Lemon
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3 Tbls olive oil
6 chicken thighs (bone in)
1 onion, chopped
2 cloves garlic, crushed
finely chopped zest and juice of 1 lemon
1 carrot diced small
250g button mushrooms (can cut them in half or slice)
1 Tbls flour
2 cups chicken stock
1 cup frozen peas
salt and finely ground black pepper
Cooking Steps
Heat the oil over a moderate heat and brown the chicken thighs all over. Remove them from the heat and reserve. Add the onion, garlic, lemon zest, carrot and mushrooms to the pan. Fry gently until the onion is soft, and lightly browned.
Sprinkle the flour over everything and mix well for a couple of minutes to cook the flour. Add the stock and mix well. Add the thighs back to the pan and bring to the boil.
Simmer for 15-20 minutes until the chicken is cooked and the sauce has thickened a little. Add the peas and lemon juice and bring to the boil. Boil 4 minutes, taste and season.
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