Ingredients
The following ingredients have 2 Servings
- 6 boneless skinless chicken thighs
- 2 tablespoons dijon mustard
- 1 teaspoon paprika
- 2 teaspoons poultry seasoning
- salt and pepper to taste
- 3 tablespoons all purpose flour
- 1 tablespoon cooking oil
- 1/2 cup cooking sherry (or broth)
- 1/4 cup chicken broth
- 1 cup frozen peas and carrots
- 5.1 oz box of Parmesan Cheese Pasta Roni . (and the ingredients to prepare it)
Instruction
- Place your thighs on a plate under-side up.
- Mix together the mustard, poultry seasoning and paprika in a small bowl.
- Then brush mixture on the undersides of all the thighs.
- Next flip the thighs on the plate and salt and pepper them.
- Sprinkle flour all over top of the thighs.
- Meanwhile, in a skillet (or browning slow cooker) heat your oil.
- Once the oil is hot, place your thighs in the oil flour side down and sprinkle all remaining flour from the plate on top of the thighs.
- Once the thighs become golden, flip them in the skillet (or browning slow cooker) and cook for 1 minute.
- Remove your thighs from your skillet and place in a 4 quart slow cooker. Then pour the sherry and broth into the skillet to remove any bits.
- Pour the liquid from the skillet over the chicken.
- Cook on low for 4 hours.
- About 15 minutes before serving prepare the Pasta Roniper the box instructions, adding the peas and carrots during the first step.
- Serve the chicken over the pasta and veggies.
