Yesterday was Mother's Day!! I was gifted a new Jamie Oliver cookbook and decided to give it a whirl. This turned out great, although I did tweak it a bit.
6 boneless skinless chicken thighs 3 cups chopped mushrooms 1 onion diced 3 red peppers- or a jar of roasted red peppers 1 tablesoon fresh rosemary leaves 3/4 cup red wine 1 big can (28 oz) plum tomatoes 3 cloves garlic minced water Whole Foods did not have jarred peppers yesterday so if you run into the same problem, you can just roast them on a gas burner or the grill. I turned the fire on my burner and set the peppers right in the flame. Let them char and blister. Once the skin turns black, toss them in a papaer bag and let them cool. Preheat the oven to 350 Using a large oven safe pan, turn the heat to medium high and add about a tablespoon of olive oil. Salt and pepper the chicken and cook in the oil. About 10 minutes turning half way through. Set the chicken aside on a warm plate. Add onion and let it simmer. Pull the peppers out of the bag if you aren't using the jar. Rub the skins off with your hand or a towel. Rip them open and chop. Once the onions are a little translucent add the peppers. Incorporate those and add the mushrooms and garlic. Once the musrooms get comfortable in the pan and lose that raw look add the wine. Turn the tomatoes out into a big bowl and squish each one with your hand. It's actually pretty fun! Add tomatoes to the sauce as well as the rosemary. If the sauce is too thick add a litte water. Return the chicken to the sauce and shimmy it in so it's covered. Place in the hot oven for an hour. We served this 2 ways. Cover the bottom of a large bowl with creamy polenta (you could also use pasta, but polenta is better) add chickjen and spooon the sauce over. OR put the chicken in a large bowl, spoon the sauce over and serve with grated parmesan cheese and warm crusty bread! Bon Apetit!
0 Comments
Leave a Reply. |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
Categories |