Authentic home cooking from Chile, with US measurements.

Originally published on Cookpad Chile as MUSLOS DE POLLO GUISADOS CON CHAMPIÑONES Y ARVEJAS. JON STYLE

Braised Chicken Thighs with Mushrooms and Peas (Jon Style)

Name: Braised Chicken Thighs with Mushrooms and Peas (Jon Style)
Yield: Serves 3 servings
Cuisine: American
Ingredients: Ingredients to season the chicken; 3 skinless chicken thighs, trimmed of fat; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon dried thyme leaves; 1/4 cup all-purpose flour (about 30 grams); 1/4 cup vegetable oil (about 60 ml); 2 cloves garlic, minced; 1 cup onion, diced (about 150 grams); 1 cup carrot, sliced (about 120 grams); 8 ounces mushrooms, sliced (about 2 cups or 226 grams); 1 chicken bouillon cube (no MSG); 1/2 cup dry white wine (about 120 ml); 1 3/4 cups water (about 415 ml); 2 tablespoons chopped parsley; 1/3 cup cooked peas (about 45 grams); 4 potatoes, peeled and halved

Jon Michelena @jonmichelena

Estados Unidos

This dish features chicken thighs browned in a skillet and simmered in a sauce made with wine, mushrooms, carrots, and peas.
https://youtu.be/jf5aT5VQbWQ

Jon Michelena @jonmichelena

Estados Unidos

This dish features chicken thighs browned in a skillet and simmered in a sauce made with wine, mushrooms, carrots, and peas.
https://youtu.be/jf5aT5VQbWQ

Saved

Ingredients

Serves 3 servings

Ingredients to season the chicken
3skinless chicken thighs, trimmed of fat
1 teaspoonsalt
1/4 teaspoonground black pepper
1/4 teaspoondried thyme leaves
1/4 cupall-purpose flour (about 30 grams)
1/4 cupvegetable oil (about 60 ml)
Other ingredients
2 clovesgarlic, minced
1 cuponion, diced (about 150 grams)
1 cupcarrot, sliced (about 120 grams)
8 ouncesmushrooms, sliced (about 2 cups or 226 grams)
1chicken bouillon cube (no MSG)
1/2 cupdry white wine (about 120 ml)
1 3/4 cupswater (about 415 ml)
2 tablespoonschopped parsley
1/3 cupcooked peas (about 45 grams)
4potatoes, peeled and halved

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Steps

1

PREPARATION
Measure and cut all the ingredients for the recipe.
Season the chicken with salt, pepper, and thyme.
Dredge the chicken thighs in the flour, shaking off any excess. You may only need to use half the flour.
Heat the oil in a skillet over medium heat and brown the chicken on both sides. Set the chicken aside on a plate.
2

In the same skillet, without cleaning it, sauté the garlic and onion.
Add the carrots and mushrooms. Cook the vegetables for a few minutes until they begin to soften.
3

Add the crumbled chicken bouillon cube and white wine. Let some of the liquid evaporate.
Return the chicken and add the potatoes and 1 3/4 cups water. Cover and cook on low heat for 35 to 40 minutes. After 15 minutes, turn the chicken over and continue cooking with the lid on.
4

After 10 more minutes, uncover and add the peas and parsley. Turn the potatoes, cover, and cook for the final 10 minutes.
5

Let rest for 5 minutes before serving.

Saved

Cooksnaps

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Jon Michelena @jonmichelena

Published in the US on August 12, 2025 16:08

Estados Unidos

Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020

Keywords

Onion Chicken Thigh Mushroom Vege Pea Pepper Carrot Chicken Potato Garlic Wine

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