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Categories:
extra-virgin olive oil skinless salt onion garlic cremini mushrooms rosemary tomato paste Italian tomatoes balsamic vinegar crusty bread
Viewed: 26 - Published at: 5 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, thinly sliced
- 1 teaspoon finely chopped rosemary
- 2 tablespoons tomato paste
- One 28-ounce can peeled Italian tomatoes, pureed
- 1 tablespoon balsamic vinegar
- Crusty bread, for serving
Method
- In a large, deep skillet, heat the olive oil until shimmering.
- Season the chicken with salt and pepper, add it to the skillet and cook over high heat until browned, about 8 minutes.
- Transfer the chicken to a plate.
- Add the onion, garlic, mushrooms and rosemary to the skillet.
- Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned in spots, about 5 minutes.
- Stir in the tomato paste.
- Add the pureed tomatoes and 1/4 cup of water.
- Add the chicken and any juices and bring to a boil.
- Cover partially and simmer over moderately low heat until the chicken is cooked through and the sauce is thickened, about 15 minutes.
- Stir in the balsamic vinegar and serve with crusty bread.
