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 teaspoon minced garlic
2 tablespoons chopped parsley
1 1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
1 lb basket of sliced mushrooms (8 oz)
1 green pepper chopped
olives (small can)
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. Remove as browned.

Return chicken to dutch oven, add tomato sauce, tomatoes, wine, basil,
oregano, garlic, parsley, salt and pepper. Simmer, covered 45
minutes or until chicken is tender.

Combine flour with 3 tablespoons of water; stir into sauce. Add
mushrooms; cook 10 minutes longer or until sauce is thickened.
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

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