I love this simple chicken cooked with herbs mushroom, onions, and bell pepper. Use the baking time to prepare a salad or grab a book, hide in the kitchen, and rattle some dishes every now and then for some peace. No one will know you weren’t busy the whole time.
Chicken Mushrooms and Peppers
- 1 3-5lb chicken – cut up
- 1/4 cup oil (olive is best)
- 2 TBSP butter
- 1 cup flour
- 2 tsp salt
- 1/2 tsp fresh ground pepper
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp rubbed sage
- 1 med onion – thinly sliced
- 12oz button mushrooms – cut in half
- 2 bell peppers – sliced – mixed colors makes a prettier plate
Preheat the oven to 350F.
In a heavy skillet, heat the oil and butter over medium low heat.
In a shallow bowl mix the flour, salt, pepper, paprika, thyme, and sage. Reserve 2 – 3 TBSP of the seasoned flour.
Dredge the chicken in the flour mixture, place in the skillet, and cook until golden. Just a couple of minutes on each side.
Place the browned chicken pieces in a large casserole dish.
Add the onions to the pan and cook for 2 – 3 minutes, add the bell peppers, and mushrooms. Cook until the onions are soft.
If the vegetables begin to stick, you can add a few tablespoons of water or chicken broth to loosen things up.
Dust the onions, mushrooms, and pepper with the reserved flour mixture and stir to thoroughly combine. Pour this evenly over the chicken in the casserole dish. Bake at 350F for one hour.