Chicken Braised With Wine and Tomatoes

Total Time
55mins
Prep 15 mins
Cook 40 mins

A hearty sauce of tomatoes, mushrooms and peppers served with tender chicken over hot noodles and is a fast, filling one-dish meal. Yet to try, posted for safekeeping. From Better Homes and Gardens.

Ingredients Nutrition

Directions

  1. NOTE THAT THE DIRECTIONS VARY SLIGHTLY IF YOU USE DRIED ROSEMARY INSTEAD OF FRESH.
  2. Remove skin from chicken.
  3. In a large skillet heat oil over medium heat.
  4. Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly.
  5. Drain fat; add broth, wine, garlic, DRIED ROSEMARY (IF USING), salt, and black pepper to chicken in skillet.
  6. Bring to boiling; reduce heat.
  7. Cover and simmer about 20 minutes.
  8. Add tomatoes, sweet peppers, and mushrooms to skillet.
  9. Simmer, covered, 15 minutes more or until chicken is tender and no longer pink.
  10. Transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet.
  11. Cover chicken with foil to keep warm.
  12. In a small bowl combine the cornstarch, water, and FRESH ROSEMARY (IF USING); stir into mixture in skillet.
  13. Cook and stir until thickened and bubbly.
  14. Cook and stir for 2 minutes more.
  15. Spoon vegetables and sauce around chicken.
  16. Serve with noodles or rice.