How to make it

  • 1 Place the chicken skin side down in a large skillet and turn the heat to medium-low. When the chicken has rendered some fat, increase the heat to medium-high and brown on both sides, about 12 minutes. Transfer the chicken to a plate. When chicken is cool enough to handle, remove and discard the skin.
  • 2 Pour off all the fat from the skillet and wipe clean with paper towels. Add olive oil and warm over medium-high heat until hot but not smoking. Add the onion and cook over medium heat until softened, about 3 minutes.
  • 3 Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are softened, about 3 minutes.
  • 4 Add the tomatoes, chicken broth, tomato past, oregano, thyme, salt, and pepper to the skillet along with the reserved chicken. Bring the liquid to a boil and simmer over medium-low heat, stirring occasionally, until the chicken is tender and cooked through 20 to 25 minutes. Stir in the basil.
  • 5 Serve the chicken topped with one-forth of the sauce.
  • Serves 4
  • Serving size: 2 thighs plus sauce
  • Nutritional Values: Calories per serving: 246, Fat: 10g, Cholesterol: 81mg, Sodium: 372mg, Protein: 25g
  • NOTE:This is modified from the triditional recipe.
step 1   Close
step 3   Close
step 4   Close

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • sas 8 years ago
    This is what I was looking for..............I forgot to open up all of your recipes.

    Was this review helpful? Yes Flag
  • ttaaccoo 8 years ago
    Sounds really delicious and easy. thank you for sharing your family's recipe. 555555555
    Was this review helpful? Yes Flag
  • foodinnewengland 8 years ago
    love this stuff! great recipe!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes