Braised Chicken Thighs with Mushrooms


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon trans-fat free margarine
  • ½ onion, finely diced
  • 8 ounce package sliced mushrooms
  • 3 tablespoons balsamic vinegar
  • 1 ½ cup low sodium, fat free chicken broth


  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add chicken thighs and sauté for 3 minutes per side. Remove from pan and set aside.
  3. Add margarine to pan and melt. Add onion and sauté for 2 minutes. Add mushrooms and sauté for 3-5 minutes until liquid is released; stirring frequently.
  4. Add balsamic vinegar to pan and cook with mushrooms for 1 minute. Add chicken thighs back to pan and place mushrooms on top of chicken. Pour chicken broth into pan.
  5. Bring the chicken broth to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 25 minutes.

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  1. This was good but not great. Easy to follow and my kids are it so that’s a plus. It need more flavor though. Garlic maybe? I will definitely use this technic again but i will probably add something to it.

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