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Categories:
butter olive oil chicken onion garlic carrots stalks celery tomatoes white wine weight Mushrooms parsley salt
Viewed: 35 - Published at: 4 years agoIngredients
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 6 whole Chicken Thighs, Bone In, Skin Removed, Patted Dry And Seasoned To Taste With Salt And Pepper
- 1 whole Onion, finely chopped
- 2 cloves Garlic, Finely Chopped
- 2 whole Carrots, Peeled And Chopped
- 2 stalks Celery, Chopped
- 28 ounces, fluid Diced Tomatoes With Juices
- 23 cups White Wine
- 8 ounces, weight Mushrooms, Sliced
- 13 cups Flat Leaf Parsley
- Salt And Pepper
Method
- In a Dutch oven over medium heat, heat butter and olive oil together until butter is melted.
- Add the chicken pieces and cook until nice and browned, about 5 minutes per side.
- Add the onions and garlic, cooking until the onions are tender, another 3-5 minutes.
- Add the carrots and celery, followed by the tomatoes and wine.
- Bring to a simmer, lower heat, put the lid on and simmer for 30 minutes.
- Remove the lid and stir in the mushrooms.
- Cover and simmer another 15 minutes.
- Check for seasoning and add salt and pepper as needed.
- Stir in half the parsley.
- Serve over angel hair pasta with a sprinkle of the reserved parsley.
- Adapted from bellalmiento.
