Chicken with onions and mushrooms

Chicken with onions and mushrooms

Prep. 15 mins
Cooking 45 mins
Serving 4

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.

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