Remember a few weeks ago I went to Teresa from the Real Housewives of New Jersey's book signing? Well this is the first recipe I tried from her cookbook,Fabulicious!. It was pretty easy to make and my whole family liked it.Even my super picky eater!
Ingredients-
2 Tablespoons extra-virgin olive oil
6 Skinless chicken thighs(I used breasts) on the bone(I used boneless) aprrox. 1 1/2 pounds
10 ounces white mushrooms,sliced
1 medium onion,sliced
1 red bell pepper, seeded and sliced into 1/2-inch strips
2 garlic cloves,minced
1 cup red wine( I used 1/2 cup-drank the other half)
2 cups marinara tomato sauce
2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 medium zucchini,cut into 1/2-inch dice
1 tablespoon chopped fresh basil
salt & pepper to taste
Polenta( I served over linguine)
1.Heat 1 tablespoon oil in a dutch oven or flameproof casserole over medium-high heat. Add the chicken and cook, turning occasionally,until browned, about 6 minutes. Transfer chicken to plate.
2. Add the remaining tablespoon of oil to the pan and heat over medium heat. Add the mushrooms,onion , red peppers, and garlic. Cook, stirring occasionally, until the vegetables soften, after 6 minutes.
3. Pour the winein your mouth in the pan and bring to a boil. Stir in the tomato sauce, oregano and red pepper flakes. Return the chicken to the pan and bring sauce to a boil. Reduce the heat to medium-low. Simmer for 1 hour. Add the zucchini. Continue cooking until meat is very tender about 15 min. more During the last 10 minutes add the basil.
4. Transfer the chicken to a cutting board. Cut into bite sized chucks discards the bones and return meat to the sauce. Season with salt and pepper.Serve hot over pasta or polenta.Garnish with basil if you'd like. Makes 4-6 servings
Ingredients-
2 Tablespoons extra-virgin olive oil
6 Skinless chicken thighs(I used breasts) on the bone(I used boneless) aprrox. 1 1/2 pounds
10 ounces white mushrooms,sliced
1 medium onion,sliced
1 red bell pepper, seeded and sliced into 1/2-inch strips
2 garlic cloves,minced
1 cup red wine( I used 1/2 cup-drank the other half)
2 cups marinara tomato sauce
2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 medium zucchini,cut into 1/2-inch dice
1 tablespoon chopped fresh basil
salt & pepper to taste
Polenta( I served over linguine)
1.Heat 1 tablespoon oil in a dutch oven or flameproof casserole over medium-high heat. Add the chicken and cook, turning occasionally,until browned, about 6 minutes. Transfer chicken to plate.
2. Add the remaining tablespoon of oil to the pan and heat over medium heat. Add the mushrooms,onion , red peppers, and garlic. Cook, stirring occasionally, until the vegetables soften, after 6 minutes.
3. Pour the wine
4. Transfer the chicken to a cutting board. Cut into bite sized chucks discards the bones and return meat to the sauce. Season with salt and pepper.Serve hot over pasta or polenta.Garnish with basil if you'd like. Makes 4-6 servings
Super easy-super delicious!
Yum! That looks amazing!
ReplyDelete@Heather
ReplyDeleteIt was!