Directions
- 1Chop the peppers, mushrooms, onions, and garlic into bite-sized pieces.
- 2Lay out the chicken thighs on parchment paper.
- 3Season both sides of the chicken thighs with salt and pepper.
- 4Add oil to a frying pan.
- 5Lay the chicken down in the pan and sear until golden brown.
- 6Remove the browned chicken from the pan.
- 7Add butter to the same pan.
- 8Add all the chopped vegetables to the pan.
- 9Season the vegetables with salt and pepper.
- 10Sweat the vegetables for a couple of minutes.
- 11Add bay leaves, a pinch of dry basil, and oregano to the vegetables.
- 12Return the chicken back to the pan.
- 13Add a splash of wine.
- 14Pour in the whole jar of patata (tomato sauce).
- 15Add almost half a bottle of cold water to the empty patata jar, shake it, and add it to the pot.
- 16Ensure all the liquid makes it to the bottom of the pan.
- 17Cover the pot and simmer for about half an hour.
- 18Check the chicken after 32 minutes; it should be good to go and fall off the bone.
Ingredients
- chicken thighs
- peppers
- mushrooms
- onions
- garlic
- flour
- salt
- pepper
- oil
- butter
- bay leaves
- dry basil
- oregano
- wine
- 1 jar patata (tomato sauce)
- 0.5 bottle cold water
Equipment
parchment paperfrying panpot
Tips
- Cut all vegetables in advance.
- The flour on the chicken gives texture and helps thicken the sauce.
- Make sure all liquid reaches the bottom of the pan to prevent sticking.
- Serve with rice or pasta.
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