Liz'S Mexican-Style Braised Chicken
- 6-8 skin-on, bone-in chicken thighs
- 1/3 c. Wondra flour
- Salt, pepper, garlic powder
- 1 large onion thin sliced
- 1 large poblano pepper, large dice
- 1 pkg. crimini mushrooms sliced
- 1 pint ripe grape tomatoes sliced in half
- 4-6 cloves garlic coarse chopped
- 1 15 oz. can enchilada sauce (Hatch fire roasted preferred)
- Cilantro (chopped)
- Corn tortillas
- Preheat oven to 375. Heat 2 Tbsp. olive or canola oil in a heavy casserole (Le Cruset). Shake chicken in a plastic bag with the flour, salt, pepper and a little garlic powder to coat the pieces. Saute chicken until golden brown on each side. Remove from pan and set aside. While chicken is cooking, In a small skillet saute mushrooms with 1 Tbsp. olive or canola oil until they are browned. Set aside. Add the pepper, onion and garlic to the casserole and cook till they soften. Add tomatoes, mushrooms and chicken. Cook lightly till warmed, then add enchilada sauce. Mix together, cover, then bake for about 35-45 minutes till chicken is tender. Sprinkle with cilantro. Serve with warm corn tortillas and a salad.
chicken, wondra flour, salt, onion, pepper, crimini mushrooms, tomatoes, garlic, enchilada sauce, cilantro, tortillas
Taken from www.epicurious.com/recipes/member/views/lizs-mexican-style-braised-chicken-51543031 (may not work)