I wanted to do a quick dinner tonight that didn’t take to much work. Now I know it may look like there’s a lot of ingredients and steps, but read through entire recipe and you’ll see it is a snap. Don’t tell your family though. They’ll think you worked for hours on this.
The chicken and tomato sauce will go well over pasta as I did it tonight, over rice or just as the main course with a small salad and crusty bread. No matter how you choose to serve it, you and your family are going to love this dish.
Ingredients:
- 3 tablespoons olive oil
- 4-6 Chicken Thighs (you can also you breasts or a combination)
- 1/2 cup flour
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 medium onion – diced
- 1 red pepper – diced
- 1 green pepper – diced
- 1 large carrot – minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup red wine
- 2 14.5 ounce cans roasted tomatoes
- salt & pepper to taste
- Mix the flour, pepper, salt and garlic powder in large flat bowl.
- Dredge the chicken thighs on each side in mixture
- Add 2 tablespoons olive oil to large skillet and heat over medium high.
- Add chicken to heated pan and saute each side for 2 minutes to brown. It will not be cooked through, but they will finish cooking while braising in tomato sauce.
- Remove chicken from pan, set aside and cover.
- Add remaining olive oil to pan and heat. Now add the carrots, onions, peppers and oregano and saute 3-4 minutes to soften veggies.
- Add the wine and reduce by half.
- Now add the tomatoes mix well and taste. Add salt and pepper as needed.
- Add the chicken back to pan and reduce heat to medium. Cover and cook 4-6 minutes until chicken is cooked through.
- Uncover, add the cheese to each piece of chicken, put cover back on and cook 2-3 minutes to melt cheese.
- Top wish some fresh basil and serve. Works well over pasta or even rice.
Be the first to comment