Serves 1
Directions
- 1Pour oil into a pan.
- 2Place chicken thighs in the pan.
- 3Season chicken with salt and pepper.
- 4Sear chicken on both sides until golden brown.
- 5Remove chicken from the pan and set aside.
- 6Slice the mushrooms.
- 7Add mushrooms to the pan and sauté.
- 8Season mushrooms with salt.
- 9Chop the onions.
- 10Add chopped onions to the pan.
- 11Add garlic to the pan.
- 12Stir in tomato paste.
- 13Add flour to the pan and stir.
- 14Deglaze the pan with white wine.
- 15Add chicken stock to the pan.
- 16Return chicken to the pan.
- 17Cut an 'X' into the top of each tomato.
- 18Boil tomatoes in water until the skin peels off.
- 19Transfer tomatoes to an ice bath.
- 20Peel the skin off the tomatoes.
- 21Chop the tomatoes.
- 22Add chopped tomatoes to the pan.
- 23Add parsley and thyme to the pan.
- 24Stir all ingredients in the pan.
- 25Serve chicken and sauce over rice.
- 26Garnish with fresh parsley.
Ingredients
- boneless chicken thighs
- oil
- salt
- pepper
- mushrooms
- onions
- garlic
- tomato paste
- flour
- white wine
- chicken stock
- tomatoes
- thyme
- parsley
- bay leaf
Equipment
skillettongsknifecutting boardstrainerspoonbowl
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