We can all thank my mom for sending this recipe my way. She saw Ann Burrell making this tasty dish on the Food Network and passed it along to me. We’ve been a bit pantry bare since all of our camping trips, but I always have canned tomatoes on hand and frozen chicken, so I can usually whip up something with those ingredients. This recipe was surprisingly good and got lots of oooh and ahhs from both me and the hubby. I love how full of veggies this dish was. I added a LOT of extra mushrooms since we kinda super love mushrooms around here and served it up over some orzo pasta.
I’m gonna to give you the original recipe from the Food Network, but just a heads up — we used boneless, skinless thighs (6 of them) instead of a full chicken and halved the rest of the ingredients and it was just right for the two of us.
- Olive or grape seed oil, as needed
- 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
- Kosher salt
- 2 large onions, sliced
- Pinch crushed red pepper flakes
- 4 garlic cloves, smashed and finely chopped
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 pound cremini mushrooms, cleaned and sliced
- 2 cups dry white wine
- 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed (you could also use 2 cans of tomato sauce here)
- 1 bundle thyme
- 3 bay leaves
Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is golden brown on the outside (it doesn’t have to be cooked through….it will have more time for that later), remove to a plate and discard most of the excess fat.
Back in your hot pan, saute the onions and crushed red pepper, seasoned with salt, for 8 to 10 minutes over medium low heat. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
Return the chicken to the pan and add the tomatoes; taste for seasoning (I added a couple sprinkles of Italian seasoning here). Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
Serve over brown rice or pasta, or eat alone. Bon appetit!
*This dish is standard process cleanse acceptable! Just make sure you serve it over brown rice.