1 package boneless chicken thighs (approx 1.5lb)
3 tablespoons (olive) oil +
2 tablespoons butter
1 can tomato sauce (15 oz)
1 can whole tomatoes, undrained (1 lb; l2 oz)
3/4 cup dry red wine
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 cloves minced garlic
2 tablespoons chopped parsley (or 1 tsp dried)
1 1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
8oz basket of sliced mushrooms (1/2lb)
1 green pepper, chopped
1 medium onion, chopped
olives (15oz can--med size)
1-2 each: zuchinni, yellow squash, carrots
1/3 to 1/2 lb. angel hair pasta
Wash chicken; pat dry with paper towels.
Heat oil and butter in 6 qt dutch oven. Add chicken, a few pieces at
a time, and brown well on all sides.
Add mushrooms, bell peppers, and onion, saute for a few minutes until onion translucent.
**add flour here??
Add tomato sauce, tomatoes, wine, basil, oregano, garlic, parsley, salt and pepper. Optionally, add the carrots, yellow squash, zucchini, broccoli pieces to cook with sauce (or steam seperately, tastes better cooked in). Simmer, covered 45 minutes or until chicken is tender.
Combine flour with 3 tablespoons of water; stir into sauce. cook 10 minutes longer or until sauce is thickened.
Prepare angel hair pasta to serve with dish
Makes 6 servings.
Serve with steamed veggies (zucchini, yellow squash, carrot, broccoli--1-2 ea) over angel-hair pasta.
Optional, bake and serve french bread on the side