• 12 boneless skinless chicken thighs
  • 2 Tbsp. olive oil
  • 18 oz. white mushrooms, sliced
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 2 Tbsp. flour
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1 Tbsp. tomato paste
  • 12 oz. canned crushed tomatoes with Italian seasoning or plain
  • 2 Tbsp. flat leaf parsley, chopped
  1. Salt and pepper chicken on both sides. Heat oil in a large skillet and brown chicken in batches, drain on paper towels. Place chicken in a large casserole dish.
  2. Preheat oven to 350F.
  3. In the same pan add the mushrooms, onions and garlic. Season with salt and pepper. Cook until the mushrooms have released their moisture and evaporated and the onions are soft.
  4. Add the flour to the stock and wine and whisk well, set aside. Add the tomato paste and cook and stir for 1 min. in the center of the pan. Then add the flour mixture. Stir well and bring to a boil and continue cooking until it thickens slightly. Add the tomatoes and adjust seasoning if needed. Pour the sauce over the chicken. Bake for 1 hour uncovered. Sprinkle parsley over top and serve.

Source : allrecipes.Com

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