Ingredients
- crimini or portobello mushrooms, 15 g package; dried1/2 oz
- all purpose flour, 60 g1/2 cup
- chicken thighs, 570 g; boneless, skinless, halved1 1/4 lb
- butter2 tbsp
- olive oil1 tbsp
- onion, large yellow onion, diced1
- garlic, large, minced3 clove
- thyme1/4 tsp
- basil1/4 tsp
- rosemary, fresh, chopped; unit not specified1/2
- chicken stock, 1.1 L; low-sodium1 quart
- water, 240 ml1 cup
- peas, frozen3/4 cup
- carrot, cut into small rounds2
- pasta, small, such as elbows or shells1 cup
- celery, chopped2 stalk
- parsley, fresh, chopped1/2 cup
- lemon, juiced1/2
- salt, to taste
- black pepper, freshly ground, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Place the mushrooms in a medium bowl and fill with hot water to cover. Set aside to reconstitute.
Place the flour in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on all sides. Set aside.
In a large stock pot over medium-high heat, combine the butter and olive oil.
When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 to 7 minutes. Remove the meat from the pot and set aside.
Reduce heat to medium, and add the onion, garlic, thyme, basil, and rosemary. Sauté until onions begin to brown, about 5 minutes.
Increase heat to high and add broth and water. Bring the broth to a simmer.
Meanwhile, cut the meat into bite-size pieces.
Drain the mushrooms and squeeze any liquid from them.
When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas, and carrots.
Return to a simmer, and cook until the carrots are tender, about 5 minutes.
Add the pasta and celery and cook until just tender, about another 5 minutes.
Stir in the parsley and lemon juice, then season to taste with salt and pepper.