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Categories:
chicken thighs vegetable oil onion carrots stalks celery fresh mushrooms red pepper garlic tomatoes tomato paste white wine oregano basil
Viewed: 8 - Published at: 9 years agoIngredients
- 6 boneless chicken thighs
- 3 tablespoons vegetable oil
- 1 onion, large chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 cup fresh mushrooms, sliced
- 1 red pepper, chopped
- 4 garlic cloves, chopped
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 14 cup white wine
- 1 teaspoon oregano
- 1 teaspoon basil
Method
- Brown chicken in oil using a large skillet over medium-high heat.
- When browned on both sides remove chicken from skillet and put on the side.
- Lower heat to medium and add in onions,carrots,celery,mushrooms,red pepper and garlic.
- Cook until vegetables are tender about 10-15 minutes.
- Stir in rest of ingredients and bring to a boil.
- Add chicken back in skillet and lower heat to low.
- Cover with lid and simmer for 20 minutes and stir occasionally.
- Take lid off and simmer another 20-25 minutes stirring occasionally.
- I serve this over dumpling pasta but it can be served over pasta of your choice.
