Tuesday, May 4, 2010
Here's a new twist to an Italian favorite. We enjoyed the sauce so much that next time I might blend it and turn into soup! (Something you may want to try with the remaining sauce.) I froze what I had left and now I'll have a quick delicious meal in no time!
5 chicken thighs, or as many you need to feed your family. The sauce makes enough to coat 10-12.
1 red bell pepper, chopped
1 green bell pepper, chopped
1 white onion, chopped
2 garlic cloves, minced
1 handful of fresh thyme
2-3 dried bay leaves
1 cup of beef broth, you can use chicken but this is what I had on hand and it works well with dark meat.
1/2 cup dry white wine, I used Pinot Grigio
8 or so dashes of Louisiana Hot Sauce
6 or so dashes of worcestershire sauce
2 Tbsp. butter
2Tbsp. tomato paste
1-2 Tbsp. of flour, just to thicken the sauce
salt and pepper to taste
olive oil, to coat skillet
Remove skin from chicken thighs and season well with salt and pepper. Add about 2 Tbsp. or so of oil to coat a deep skillet. Brown both sides of chicken on med. high heat but don't cook through. Remove chicken and rest on paper towels. In the same skillet add butter to the oil and drippings. Add peppers, onion, garlic, thyme, bay leaves, hot sauce, worcestershire sauce and tomato paste. Stir for 1-2 min. Add wine and stock and then sprinkle with flour. Cook over med. heat for 5 min. Then add the chicken thighs back to the skillet, cover and cook on low for an additional 20-25 min. Serve over your favorite rice.