Chicken and Mushroom with Tomato Sauce
This is a great dish to enjoy either with spaghetti or crusty bread… it almost like a stew and this weather it is perfect with a yummy glass of red wine…
- 6 to 8 chicken thighs, skinless and boneless
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 to 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 10 ounces packs of Cremini mushrooms, sliced
- 1 cup red wine
- 1 cup chicken broth
- 2 cups tomato sauce (homemade preferable)
- 2 teaspoons salt
- ½ cup parsley, chopped
- Cooked spaghetti
Dredge the chicken pieces in the flour, salt and pepper mixture. Keep aside. Heat a heavy saucepan with the olive oil on medium high heat. Brown the chicken pieces on both sides, about 3 to 4 minutes each. Take the pieces out and add the mushrooms. Saute on medium heat for 5 to 6 minutes until wilted and golden brown. Add the onions, garlic and rosemary. Saute on medium heat for 3 to 4 minutes. Add the red wine, chicken broth and tomato sauce. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take lid off and bring to a boil once more and cook till the desired consistency is reached. Taste for seasonings and garnish with parsley. Serve on top of whole wheat spaghetti.
