Rosemary Chile Chicken Thighs Recipe

Name: Rosemary Chile Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 - 12 Oven roasted chicken thighs; 1 onion diced; 1/2 stick butter; 16 oz. mini bella mushrooms; 2 - 4 cloves garlic minced; 2T Creole dredge; 2T tomato paste; 2T Chile paste/Paprika paste; 2C chicken stock; 2T coarsely chopped rosemary; whole wheat linguini

Servings: persons

6 - 12 Oven roasted chicken thighs
1 onion diced
1/2 stick butter
16 oz. mini bella mushrooms
2 - 4 cloves garlic minced
2T Creole dredge
2T tomato paste
2T Chile paste/Paprika paste
2C chicken stock
2T coarsely chopped rosemary
whole wheat linguini

1
Preheat oven to 400
2
Spray pam on pan that will bake and sautee
3
Dredge chick thighs in Creole & flout
4
Bake skin side down for 20 minutes
5
Turn for another 20 minutes.
6
Romove from pan
7
drain chicken fat
8
saute onion and then remove.
9
Add butter and saute mushrooms
10
Add back onions
11
Add minced garlic
12
Heat through
13
Add Creole dredge and make roux
14
Add tomatoe paste/chile
15
Add rosemary
16
Add chick broth and then chicken thighs
17
Heat through
18
Boil linquini
19
Serve chicken and sauce over pasta

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 - 12 Oven roasted chicken thighs, 1 onion diced, 1/2 stick butter, 16 oz. mini bella mushrooms, and more.

Yes, Rosemary Chile Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Chile Chicken Thighs

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