Wednesday, March 25, 2015


2 tablespoons butter
2 tablespoons olive oil
2 white onions, thinly sliced
2 cloves garlic, crushed
1 1/2 pounds boneless, skinless chicken thighs, halved
1/2 pound button mushrooms, thinly sliced
1 can (28 ounces) crushed tomatoes
1/4 cup tomato paste
1/4 cup dry red wine
2 teaspoons light brown sugar
1 teaspoon cracked black peppercorns
1/2 cup chicken stock
1/4 cup coarsely chopped fresh basil

1.  Heat butter and oil in large skillet; cook onion and garlic, stirring, until onion softens.  Add chicken; cook, stirring, until broned and almost cooked through.

2.  Stir in mushrooms, undrained tomatoes, paste, wine, sugar, peppercorns and stock; bring to the boil.  Reduce heat; simmer, uncovered, until chicken is cooked and sauce thickens slightly.  Remove from heat; season to taste, stir in basil.

Prep & cook time:  30 minutes
Serves:  4

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