Chicken Braised With Wine And Tomatoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs skinless chicken thighs (8 small or 4 large)
• 1 tablespoon cooking oil
• 2/3 cup chicken broth
• 1/4 cup dry wine or 1/4 cup additional chicken broth
• 2 garlic cloves, minced
• 2 teaspoons fresh rosemary, snipped or 3/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups roma tomatoes, chopped (6 medium)
• 1 medium yellow sweet pepper, cut into 1/2-inch-wide strips
• 1 medium green sweet pepper, cut into 1/2-inch-wide strips
• 1 1/2 cups fresh mushrooms, fresh
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 cups hot cooked noodles or 2 cups rice

Recipe

• 1 note that the directions vary slightly if you use dried rosemary instead of fresh.
• 2 remove skin from chicken.
• 3 in a large skillet heat oil over medium heat.
• 4 brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly.
• 5 drain fat; add broth, wine, garlic, dried rosemary (if using), salt, and black pepper to chicken in skillet.
• 6 bring to boiling; reduce heat.
• 7 cover and simmer about 20 minutes.
• 8 add tomatoes, sweet peppers, and mushrooms to skillet.
• 9 simmer, covered, 15 minutes more or until chicken is tender and no longer pink.
• 10 transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet.
• 11 cover chicken with foil to keep warm.
• 12 in a small bowl combine the cornstarch, water, and fresh rosemary (if using); stir into mixture in skillet.
• 13 cook and stir until thickened and bubbly.
• 14 cook and stir for 2 minutes more.
• 15 spoon vegetables and sauce around chicken.
• 16 serve with noodles or rice.