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By The Cutting Edge of Ordinary
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Smothered Crispy Chicken with Baby Bok Choy and Mushrooms.

Tuesday, February 21, 2017 5:13
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Chicken and Bok Choy Blog 1

I'm a teeny bit addicted to baby bok choy. Every time I go shopping at the Asian market, which is usually about once a month, I get a big bag of baby bok choy.

I eat it stir fried with some sesame oil, soy and garlic or I crisp it up in a pan with some oil, salt & pepper and just shovel it in my mouth. It's sooo good. Seven years ago I posted my Simple Baby Bok Choy recipe and I still use it to this day.

A few weeks ago I bought another giant bag of it and decided I needed to try something new. This crispy chicken with baby bok choy and mushrooms was amazing!

Don't skip the searing of the chicken. It makes a big difference!

If you can't find baby bok choy in your local market, venture into your neighborhood Asian market. You'll leave with a lot more than bok choy!

Chicken and Bok Choy Blog

Smothered Crispy Chicken with Baby Bok Choy and Mushrooms.
adapted from a recipe at Whisk it Real Gud
8 chicken thighs (skin on)
Salt and pepper to taste
vegetable oil
2 packages (8oz) baby bella mushrooms, sliced
3 cups of chicken broth
3 tablespoons flour
One bunch of baby bok choy (cleaned dried and cut lengthwise then quartered)

Preheat oven to 375. Pat the chicken dry with paper towel and season with salt and pepper. Get a frying pan really hot, and cover the bottom of the pan with the oil and sear the chicken on each side for about 4­ -5 minutes. You want a nice golden sear on the skin. Reserve the juices from the pan. Place the chicken in a lightly sprayed baking dish and bake for 30­ 35 minutes. Remove pan from the oven and add in the baby bok choy. Place it in between the chicken thighs so you have bok choy in every nook and cranny. Pour the chicken juices over the baby bok choy and place back in the oven for an additional 10 minutes.

While the chicken is finishing cook the slices mushrooms in the same frying pan. You may have to add a bit or olive oil or vegetable oil to stop them from sticking. Cook until just tender and then remove from pan and set aside.

Add the chicken broth to the pan and bring to a boil. Once it's boiling add in the flour and stir with a whisk to get rid of any lumps. At this point I added in some seasoning. You can use any seasoning you like, I added in 1 teaspoon of Mrs. Dash, some garlic powder and some parsley. Turn the heat down on the pan and let the sauce thicken. Once thickened add the cooked mushrooms back into the pan. Remove the chicken and bok choy from the oven, pour the sauce over the pan and return to the oven for another 5 minutes, or until the sauce is bubbling. Let set 10 minutes and then enjoy!


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