Entree: France – Pan‑Seared Chicken Thighs with Mushroom‑Tomato Pan Juices and Rice

Pan‑Seared Chicken Thighs with Mushroom‑Tomato Pan Juices and Rice recipe
Serving Size: 4
Approximate Time
Prep 15 min
Cook 25 min
Total 45 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 cups (280 g) white rice
- 8 oz (225 g) mushrooms, halved
- 1 1/2 cups (360 g) tomatoes, coarsely chopped
- 8 oz (225 g) asparagus, trimmed

Instructions

1. Sear chicken thighs in a hot, oven‑safe skillet until browned on both sides; add mushrooms and chopped tomatoes around the chicken and transfer skillet to a 400°F (200°C) oven.
2. Roast 20–25 minutes until chicken is cooked through and vegetables are softened, spooning pan juices over the chicken once or twice.
3. Cook white rice separately until tender and steam or roast asparagus in the oven for the last 8–10 minutes of cooking.
4. Serve chicken thighs over rice, spooning the mushroom‑tomato pan juices over the top and arranging asparagus on the side.
Nutrition Information

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Recipe Metadata
Recipe ID
14718
Country
France
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14718

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!