Prep 20 mins
Cook 55 mins
I had a package of chicken thighs and this is what came out. It has the perfect flavor, I used boneless chicken thighs, but you can use with bones if you desire. We served it over no-yolk noodles.
- 6 boneless skinless chicken thighs
- 1⁄2 cup white wine
- 1 (10 1/2 ounce) can mushrooms, sliced
- 1 (19 ounce) can Italian-style tomato sauce
- 1 dash Mrs. Dash seasoning mix
- 1 dash garlic powder
- 1 dash paprika
- 1 onion, chopped
- 1 green pepper, chopped
- 1⁄4 cup flour
- Clean chicken and wash.
- Cut into small pieces.
- Chop onion and pepper.
- Mix spices with flour (I use a plastic bag).
- Pat chicken dry and coat with flour mixture.
- Fry chicken until brown (about 10 minutes or so).
- Use a large enough skillet the chicken can lay out in a single layer.
- Using a non-stick skillet is best.
- Push aside chicken and add onions and peppers.
- Fry until onion is no longer opaque (short time).
- Add tomatoes and wine.
- Bring to boil and turn down to simmer.
- Cover and cook for 40 minutes.
- Stir once or twice during cooking.
- Add mushrooms.
- Return cover and cook another 15 minutes.
- When done the chicken should be falling apart and falling off the bones (if you used chicken with bones).
- Serve standalone or over rice/noodles.
This is an excellent week-night dinner, and is relatively inexpensive to make. I used 1 lb. of chicken breast, and red wine instead of white. I also chopped up a few fresh mushrooms, since we can't stand canned ones. I used a 24 oz jar of sauce, and I would say this recipe serves four, as long as you make enough pasta. We used whole wheat spaghettini. Thanks for a keeper.
This was great. I skipped the breading of the chicken and just added the spices to the liquid. ALso used red wine instead of white, all I had, and it had a rich delicious flavor.
This was really really delicious! I made a couple of changes. I browned the chicken thighs and then removed them to a plate. Then I sauted the onions, peppers, and fresh mushrooms in a little olive oil. When they were cooked through I added the wine and let it simmer for a minute or two. I then added a jar of tomato basil sauce and placed the chicken back in the pan and simmered it for about an hour or so. The sauce was out of this world! My whole family really loved this recipe! It's a definite keeper! Thanks Dancer!