A delightful dish of tender chicken thighs braised with mushrooms and aromatic herbs, served over fluffy rice.
Heat the olive oil in the sauté pan over medium-high heat.
Ensure the oil is hot before adding the chicken to achieve a good sear.
Season the chicken thighs with salt and pepper, then place them skin-side down in the pan. Sear until golden brown, about 4 minutes per side.
Do not overcrowd the pan; sear the chicken in batches if necessary.
Remove the chicken from the pan and set aside. Add the butter and mushrooms to the pan and sauté until browned, about 5 minutes.
Stir occasionally to ensure even browning of the mushrooms.
Add the onions and garlic to the pan and sauté until softened, about 3 minutes.
Lower the heat slightly to prevent the garlic from burning.
Sprinkle the flour over the mixture and stir to create a roux. Cook for 2 minutes.
Stir continuously to avoid lumps in the roux.
Stir in the tomato paste and rosemary, then add the chicken back to the pan. Cover and simmer for 30 minutes.
Ensure the chicken is submerged in the sauce for even cooking.
Turn the chicken over and cook for an additional 30 minutes until tender.
Check the sauce occasionally and add a splash of water if it becomes too thick.
Serve the chicken over cooked rice and garnish with chopped parsley.
Fluff the rice with a fork before serving for a light texture.
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