Rosemary Mushroom Braised Chicken

Too hot for soup? Maybe. Too hot for delicious braised chicken thighs? No. This recipe takes our Pastamore Rosemary with Roasted Garlic Olive Oil and pairs it with bone-in chicken thighs.

Ingredients:           Makes 4 servings
4 chicken thighs, bone in (Approximately 1.5-2 lbs)
2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil
3 medium Yukon gold potatoes
1 10 oz can cream of condensed mushroom soup
1/2 cup shaved Parmesan cheese
10+ oz water
1 Tbsp vegetable or avocado oil
1/2 tsp dried rosemary
To taste salt and black pepper

Directions:
1. Pre-heat oven to 425F. Rinse potatoes and chop into 1" pieces.

2. Heat large oven safe vessel with top (e.g. dutch oven) on the stove over medium heat. Add avocado oil and allow to heat. Remove skin from chicken thighs if desired. Season both sides of chicken with salt and black pepper. Add to the pan. Sear chicken on both sides until browned.

3. Whisk cream of mushroom soup, water, and Pastamore Rosemary with Roasted Garlic Olive in a mixing bowl. Add the potatoes to the pot and pour in mushroom soup mixture. Add water if needed to cover potatoes. Top with 1/4 cup of Parmesan cheese.

4. Bring to a boil, reduce to a simmer, and cover. Place in the oven and cook for 25 minutes or until potatoes are tender and chicken reaches a minimum internal temperature of 165F.

5. Using a ladle, plate potatoes and broth into a bowl. Top with the chicken, dried rosemary, and Parmesan cheese.