I was too excited to eat with my cousin, Alexa, to take a picture. haha This dish turned out really great. I found the original recipe on food network and after making some tweaks I will definitely make this dish again. The chicken was super tender and the sauce was simple but flavorful. I served it over mashed potatoes which were creamy and soaked up all of the sauce. This is a great make ahead dish!
Ingredients
6 skinless chicken thighs, with bones
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/4 cup olive oil
1/2 small onion, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh terragon leaves
1 cup chicken stock
2 tablespoons chopped fresh flat-leaf parsley leaves
Direction:
1. Season the chicken with 2 teaspoons salt and 2 teaspoons pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
2. Keeping the same pan over low heat, add the onions and cook until the onions have turned translucent, about 5 minutes. Add the garlic and cook for 1 minute.
3. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
4. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
5. If serving immediately, add the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the parsley and serve.
Ingredients
6 skinless chicken thighs, with bones
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/4 cup olive oil
1/2 small onion, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh terragon leaves
1 cup chicken stock
2 tablespoons chopped fresh flat-leaf parsley leaves
Direction:
1. Season the chicken with 2 teaspoons salt and 2 teaspoons pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
2. Keeping the same pan over low heat, add the onions and cook until the onions have turned translucent, about 5 minutes. Add the garlic and cook for 1 minute.
3. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
4. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
5. If serving immediately, add the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the parsley and serve.
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