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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have tried many recipe variations of this and I combined a little of this and a little of that to suit what I like. This is the one I turn to all the time. I enjoy this over a bed of large egg noodles called dumplings. Ingredients:
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 |
1/4 cup white wine |
1 teaspoon oregano |
1 teaspoon basil |
Directions:
1. 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.
2. Lower heat to medium and add in onions,carrots,celery,mushrooms,red pepper and garlic. Cook until vegetables are tender about 10-15 minutes.
3. 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.
4. I serve this over dumpling pasta but it can be served over pasta of your choice.
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