Ingredients Jump to Instructions ↓

  1. 8 skinless boneless chicken thighs -- (about 2-pounds)

  2. 2 teaspoons olive or vegetable oil

  3. 10 ounces mushrooms -- quartered

  4. 1 onion -- chopped

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon dried oregano

  7. 1/8 teaspoon black pepper

  8. 14 ounces italian-style stewed tomatoes

  9. 1/4 cup dry white wine or water

  10. 1 cup long-grain rice -- cooked

Instructions Jump to Ingredients ↑

  1. Preparation : In a nonstick pan, cook the chicken over medium-high heat, turning occasionally, until nicely browned. Transfer to a plate. Add the oil to the skillet. Cook the mushrooms, onion, salt, oregano and pepper in the oil until golden. Add the chicken, tomatoes and wine; bring to a boil. Cover, reduce the heat to low and simmer gently for 20 minutes or until the chicken is opaque. Remove the meat to a platter and keep warm. Boil the sauce for 3 minutes over high heat to thicken slightly; spoon on top of the chicken. Serve over the rice.


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