Braised Chicken Thighs with Mushrooms and Dried Figs
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The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (58)

Braised Chicken Thighs with Mushrooms and Dried Figs

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 75%
CARBS 19G15% OF CAL
3G FIBER0G ADDED0G INTRINSIC6G OTHER10G TOTAL SUGAR
FAT 30G53% OF CAL
9G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Braised chicken thighs in a rich wine and mushroom sauce, seasoned with Mediterranean spices and sweetened with dried apricots. A sophisticated one-pot dinner.

mainmediterraneanroastchickendairy freegluten freelow lactose
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Nutrition & ingredients

Ingredients

serves 8
  • 1 teaspoon dried rosemary
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 8 bone in skin on chicken thighs
  • Kosher salt
  • Extra virgin olive oil
  • 7 shallots, (peeled and halved from top to bottom)
  • 10 garlic cloves, (coarsely chopped)
  • 1/4 cup (2 ounces) tomato paste
  • 3/4 cup dry red or white wine ((I used red))
  • 2 cups homemade chicken stock (or low-sodium chicken broth)
  • 2 bay leaves
  • 3 ounces dried figs or apricots, (halved (I used figs))
  • 12 ounces white or Baby Bella mushrooms, (cleaned, trimmed, and halved)
  • 1/2 lemon, (juiced)
  • Fresh parsley, (for garnish)
PREP
10M
SODIUM
420MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.