I love when my husband comes home and tells me about a great meal he had at the station. I love that HE will probably be the one making it and I don’t have to cook that night! I remember the day he was going to make this for us. He bought everything at the store, chicken was thawing in the sink……. and then he got called to a wild fire. Oh the life of a fireman’s wife! So I rolled with it. I wasn’t about to let this great sounding meal go to waste. So it was pretty much here are the ingredients…go! It turned out to be really good and a new favorite!
Here is what you need:
Trim the fat off the chicken as best you can and place in a dutch oven.
Season chicken generously on both sides with the creole seasoning.
Cook on medium high to brown the outside of the chicken then remove from pan.
Prepare your mushrooms, onions, and garlic. If you really like mushrooms you can add more then 4.
Add 2 tbsp butter to the pan and then toss in the garlic, onion, and mushrooms and cook for about 5 min. Remove from pan.
To the pan add 2 tbsp butter and 2 tbsp flour and whisk together to form a roux.
Then add in fire roasted tomatoes, tomato paste, chicken broth, and rosemary .
Stir and then add back in the chicken, garlic, onion, and mushrooms.
Bring to boil and then lower the heat and simmer for 30 min.
While chicken is cooking cook up your pasta.
Serve chicken and sauce on top of pasta.
Top with chopped fresh basil and parmesan cheese.
- 3 Pounds Boneless Chicken Thighs
- Tony Chachere’s Original Creole Seasoning
- 4 tablespoons butter divided
- 8 cloves garlic finely chopped
- 1 onion diced
- 4 mushrooms sliced
- 2 tablespoons flour
- 1 can diced fire roasted tomatoes
- ½ of a small can of tomato paste
- 2 cups chicken broth
- 1 sprig of rosemary
- 1 pound Spaghetti Pasta, cooked
- Chopped fresh basil and parmesan cheese for serving
- Trim the fat off the chicken and place in a dutch oven.
- Season chicken generously on both sides with the creole seasoning.
- Cook on medium high to brown the outside of the chicken then remove from pan.
- Add 2 tbsp butter to the pan and then toss in the garlic, onion, and mushrooms.
- Cook for about 5 minutes then remove from pan.
- To the pan add 2 tbsp butter and 2 tbsp flour and whisk together to form a roux.
- Then add in fire roasted tomatoes, tomato paste, chicken broth, and rosemary.
- Stir and then add back in the chicken, garlic, onion, and mushrooms.
- Bring to boil and then lower the heat and simmer for 30 min.
- While chicken is cooking cook up your pasta.
- Serve chicken and sauce on top of pasta.
- Top with chopped fresh basil and parmesan cheese.
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