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Chicken with Mushrooms and Peas

November 2008
Chicken with Mushrooms and Peas

by 60 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 45 mins

  • 8 chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh thyme
  • Salt and pepper
  • 8 ounces mushrooms, halved
  • 1 onion, coarsely chopped
  • 1 10 ounce package  frozen peas
  1. Position a rack in the upper third of the oven and preheat to 400 degrees . 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.
  • Cameron Hughes Lot 91 Chardonnay 2007 (California), Yarden Odem Chardonnay 2006 (Israel)