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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.
- 2 lbs skinless chicken thighs (8 small or 4 large)
- 1 tablespoon cooking oil
- 2⁄3 cup chicken broth
- 1⁄4 cup dry white wine or 1⁄4 cup additional chicken broth
- 2 garlic cloves, minced
- 2 teaspoons fresh rosemary, snipped or 3⁄4 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 cups roma tomatoes, chopped (6 medium)
- 1 medium yellow sweet pepper, cut into 1/2-inch-wide strips
- 1 medium green sweet pepper, cut into 1/2-inch-wide strips
- 1 1⁄2 cups fresh mushrooms, fresh
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups hot cooked noodles or 2 cups rice
- NOTE THAT THE DIRECTIONS VARY SLIGHTLY IF YOU USE DRIED ROSEMARY INSTEAD OF FRESH.
- Remove skin from chicken.
- In a large skillet heat oil over medium heat.
- Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly.
- Drain fat; add broth, wine, garlic, DRIED ROSEMARY (IF USING), salt, and black pepper to chicken in skillet.
- Bring to boiling; reduce heat.
- Cover and simmer about 20 minutes.
- Add tomatoes, sweet peppers, and mushrooms to skillet.
- Simmer, covered, 15 minutes more or until chicken is tender and no longer pink.
- Transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet.
- Cover chicken with foil to keep warm.
- In a small bowl combine the cornstarch, water, and FRESH ROSEMARY (IF USING); stir into mixture in skillet.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Spoon vegetables and sauce around chicken.
- Serve with noodles or rice.