Chicken with onions and mushrooms

Prep. 15 mins

Cooking 45 mins

Serving 4

Easy

INGREDIENTS Measurements

1 kilo chicken thighs

1/2 cup flour

1 tablespoon paprika

salt and pepper

1/2 cup oil

1/2 kilo pearl onion, peeled

1/2 stick celery, finely chopped

2 garlic cloves, minced

1/4 kilo mushrooms, sliced

2 tablespoons balsamic vinegar

1/4 cup tomato sauce (puree)

2 cups chicken stock (or water)

2 bay leaves

chopped parsley for garnish

Wash Chicken thoroughly and pat dry.
Mix flour with paprika in a bowl, and season with salt and pepper.
Place chicken legs in the flour mixture until completely covered, and remove the excess flour.
Heat oil in a pan over medium heat, and fry chicken legs from all sides until golden color and set aside over paper towels to absorb excess oil.
Add the onion in the same pan and stir for 5 minutes until golden in color, add the celery and garlic.
Add the mushrooms, and season the mixture with salt and pepper and stir for 5 minutes until the components overlap.
Return the chicken thighs to the mixture and then add tomato sauce, stock, vinegar and bay leaves to mix the chicken mixture.
Let boil, reduce the heat, cover the mixture and simmer for 45 minutes or until fully cooked.
Serve with pasta or rice, and garnish with chopped parsley.