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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A delicious chicken dish made in one pot. Great served over rice. Ingredients:
2 tablespoons olive oil |
1/3 cup flour |
salt and pepper |
4 chicken thighs, skinless |
3 cloves garlic, minced fine |
1/2 red onion, sliced |
8 ounces sliced mushrooms |
1/2 cup dry white wine |
1 cup chicken broth |
1 (15 ounce) can diced tomatoes |
2 bay leaves |
1 teaspoon black pepper |
1 tablespoon tomato paste |
1/2 cup sliced black olives or 1/2 cup kalamata olive |
1 -2 tablespoon chopped fresh parsley |
Directions:
1. Combine flour and salt and pepper and dredge chicken in mixture.
2. Brown chicken in olive oil on medium heat until golden.
3. Remove chicken to a plate.
4. In same pan, add garlic and onion.
5. Stir until they start to wilt, then add mushrooms.
6. Deglaze pan with wine, then add broth, tomatoes, bay leaves and pepper.
7. Stir to combine well, then return chicken to pan.
8. Bring to a boil, cover, lower heat and simmer for 30 minutes, basting occasionally with sauce in pan.
9. Remove cover, add tomato paste, olives and parsley and simmer for 5 more minutes.
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