This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.
Ingredients
- olive oil: 2 Tbsp
- boneless, skinless chicken thighs - fat: 6 piece (trimmed)
- onion: 1 piece (chopped)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- garlic: 2 clove (minced)
- tomatoes with juice: 1 can (28 ounce can, diced)
- dry white wine: 1 cup
- orange juice: 0.5 cup
- rosemary: 2 Tbsp (to taste, dried)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
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In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
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Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
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Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.
