Thursday, October 21, 2010
Cheap and easy to prepare. While this is simmering you can put your feet up, or read a good book. Maybe both.
6 Chicken thighs, with the skin still on
Kosher Salt, to taste
Freshly ground black Pepper, to taste
3 Tablespoons Olive Oil
2 Tablespoons Butter
1 medium Onion, halved and sliced
2 cloves of garlic finely minced
6 ounces White Mushrooms, sliced
1/2 cup of dry White Wine
28 ounces diced Tomatoes
1/2 teaspoon Basil (dried)
1/2 teaspoon Thyme (dried)
1/4 teaspoon Red Pepper Flakes
2 tablespoons of dried Parsley
Heat the olive oil and butter in a large skillet or dutch oven. Salt and pepper the chicken and place chicken, skin side down in the hot oil and butter. Brown on both sides and then remove from the pan. Pour off excess oil, leaving just enough to sauté with. Sauté the onions for a few minutes and then add the mushrooms and garlic, and sauté for two minutes. Once tender add the white wine and let it bubble for a minute or two. Then add the diced tomatoes, basil, thyme, red pepper flakes and parsley. Stir to combine, and then put the chicken back into the pan. Simmer for 45 minutes with the cover on, and 15 minutes with the cover off to reduce the juices. Drain off any excess fat, if desired.
Serve over cooked egg noodles.