“this might seem like alot of steps for a basic chicken dish, but this comes out so tasty & its really alot easier than it may seem!! after 10 minutes pop it into the oven & you have a half hour to clean up or just kick back & relax til serving time. i usually serve this dish with my spicey mashed potatoes & baked asparagus...yummy!!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 400 & put 10 x 6 casserole dish inside to heat.
  2. chop onion, garlic and jalepeno. slice mushrooms and carrots. set out remaining ingredients.
  3. combine flour, cayenne, ¼ tsp sea salt & black pepper in a large ziploc bag. add chicken & shake to coat. reserve remaining flour mixture for later use.
  4. heat olive oil a large skillet on med-high heat (or pam spray) & brown chicken for 5 minutes each side & add to casserole dish in the oven. if your skillet isn’t large enough you can do this step in batches & just add 1st batch to casserole dish in oven, a little more oil to the skillet and do the next batch & then add to casserole dish.
  5. add onion, garlic & jalepeno to the skillet & saute for 3-5 minutes scraping up any brown bits. (add extra oo first, if necessary).
  6. add mushrooms, carrots, basil a pinch of salt and cook for 5 more minutes.
  7. sprinkle in about 2 tbs of the reserved flour mixture & cook for 2 minutes then add chicken broth, red wine vinegar & cook until bubbly.
  8. pour over chicken in casserole dish & cook in the oven for 25-30 minutes or until juices run clear.
  9. during the last 10 minutes add the peas to warm.

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