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Prep Time15 minutes
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Cook Time1 hour
Delicious with lots of fresh vegetables, juicy tender chicken and a savory sauce.
Ingredients
Directions
Prepare vegetables. Finely dice carrots. Slice onions into half-moon slices. Thinly slice bell pepper and celery. Set aside veggies.
Drizzle 2 tablespoons of olive oil to a large skillet with high sides on medium high heat.
Pat chicken thighs dry with a paper towel, salt and pepper both side and add them to the skillet. Brown chicken, cooking them for 4-5 minutes on each side. Remove them and set on a plate. Chicken will be cooked in a later step.
Add finely diced carrot to the pan and sliced celery, sauté until they soften.
Next add onions and bell peppers to the skillet. Sauté for several minutes then add mushrooms. Once vegetables have cooked till softened remove them from skillet to a plate and set aside to make sauce.
In the same skillet add 2 cups tomato puree. I make my own tomato puree with San Marzano tomatoes that we grow, but any kind of tomato can be used or canned tomato sauce/puree. If using whole fresh tomatoes, rough chop and place them in the blender on high for a few seconds until smooth.
Next rough chop 1 cup of tomatoes.
Pour chopped tomatoes into the skillet with puree on medium high heat.
Next add in chicken broth, white wine, minced garlic, dried thyme leaves, dried basil leaves, dried oregano leaves, brown sugar, red pepper flakes, salt and pepper to taste. Stir until combined. Cook your noodles/pasta according to directions on the package.
Add vegetables and chicken back to the skillet. Bring to a boil, then reduce heat to a high simmer stirring frequently. Cook for 20-30 minutes or until chicken is thoroughly cooked and tender. Remove chicken from pan. Turn the heat to high and boil sauce for 3-5 minutes until sauce thickens to desired consistency.
Serve oven noodles. Enjoy!
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Conclusion
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