Description
We found this recipe through Lynn Emery, it feeds alot of people on a cold night and tastes fantastic!
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Directions
1) Season the chicken thighs liberally with salt and pepper. In a large saute pan or skillet (do not use a non-stick skillet) with tight-fitting lid, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and brown well on both sides, about 10-15 minutes total. Remove the chickens and set aside.
2) Reduce heat to medium and add the additional tablespoon of olive oil. Add the peppers and cook, stirring occasionally, for 5 minutes, being careful not to let them brown. Add the onion and stir to combine. Cover and cook for 5 minutes. Add the garlic and cook for one additional minute.
3) Add the flour to the vegetable mixture and combine well. Add the wine and scrape any bits stuck to the bottom of the pan. Add the tomatoes, mushrooms, rosemary and thyme. Add back the chicken and stir to combine, bringing mixture to a boil. Reduce to a simmer, cover and cook for 25 minutes or until the chicken is tender. (Check chicken after 15 minutes.) Adjust the seasonings, add the additional parsely and serve at once. Serves 4-6.
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Ingredients
 16 skinless chicken thighs
Salt and freshly ground black pepper
3 tablespoons olive oil
2 red or yellow bell peppers or a combination of both cut into 1 inch chunks
1 large onion cut into 1/4 inch slices
3 medium garlic cloves finely minced (about 1 tablespoons) OR 3 tablespoons minced shallots
1 tablespoon flour
1 cup white wine
1 28-ounce can diced tomatoes or whole peeled tomatoes packed in juice, coarsely chopped
1 pound white mushrooms wiped and trimmed
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley (optional)
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