Monday, May 23, 2011

Chicken with Tomatoes and Mushrooms

via Martha Stewart

4-6 bone-in chicken thighs
1 tbsp olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano
  1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

  2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

  3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
This is a great meal to serve guests as it is fairly easy to make and feeds a crowd, just add more chicken and another can of tomatoes! Serve alongside warm, crusty bread and a green salad and you've got yourself a hearty Sunday (or weeknight) dinner.

This recipe is definitely a favorite in our house!

1 comment:

  1. This sounds really good. And easy...I love that!