Description
This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.
Ingredients
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs – fat trimmed
- 1 onion, chopped
- 1 (8 ounce) package sliced fresh mushrooms
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes with juice
- 1 cup dry white wine
- ½ cup orange juice
- 2 tablespoons dried rosemary, or to taste
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat
- and brown the chicken thighs in the hot oil
- about 5 minutes per side. Set the chicken aside.
- In the same skillet
- cook and stir the onion and mushrooms until the mushrooms have softened
- about 10 minutes. Mix in the garlic
- and cook until fragrant
- 1 to 2 more minutes.
- Pour in the tomatoes with their juice
- white wine
- orange juice
- rosemary
- salt
- and black pepper
- and stir until thoroughly combined.
- Stir in the chicken pieces and any accumulated juices
- cover the skillet
- and bring to a boil. Reduce heat to medium-low
- and simmer until the chicken is tender and no longer pink inside
- 30 to 40 minutes.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 6