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.
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