Crispy Braised Chicken Thighs in Sun-dried Tomato Sauce + Mushroom Rice & Peas Recipe | Samsung Food App

Crispy Braised Chicken Thighs in Sun-dried Tomato Sauce + Mushroom Rice & Peas Recipe | Samsung Food App

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I made the rice in an instant pot instead of a skillet. 2 chicken thighs make 1 serving

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Cooking tools:

  • Cast iron skillet
  • Oven
  • Stove
  • Pressure cooker
  • Paper towel
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Grater
  • Spoon
  • Tongs
  • Pot
  • Mixing bowl
  • Kitchen timer
  • Fine-mesh sieve
  • Colander
  • Oven mitt
  • Plate
  • Ladle

Ingredients

  • 8 Chicken Thighs, bone-in and skin on
  • salt
  • pepper
  • 1 Tbsp Unsalted Butter
  • 5 Garlic Cloves, minced
  • 1 shallot, finely diced
  • 1 Tbsp avocado oil
  • 1 cup Sun-dried Tomatoes, Chopped
  • 1/4 cup red or white wine
  • 1 1/2 cups chicken stock-unsalted
  • 1 lemon, zested
  • 1 inch parmesan rind
  • 1/8 cup parmesan, grated
  • 1/4 cup heavy cream
  • 10 basil leaves, chopped
  • 1/4 cup dry mushrooms
  • 4 cups hot water
  • 1 Tbsp olive oil or avocado
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 Tbsp green seasoning or creole seasoning
  • 16 oz pigeon peas
  • 3 cups pasta or rice
  • 1 tsp thyme

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