INGREDIENTS

  • 2 lbs skinless chicken thighs (8 small or 4 large)
  • 1 tablespoon cooking oil
  • 2/3 cup chicken broth
  • 1/4 cup dry white wine oradditional additional chicken broth
  • 2 garlic cloves , minced
  • 2 teaspoons fresh rosemary , snippedor
  • 3/4 teaspoon dried rosemary , crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups roma tomatoes , chopped (6 medium)
  • 1 medium yellow sweet pepper , cut into 1/2-inch-wide strips
  • 1 medium green sweet pepper , cut into 1/2-inch-wide strips
  • 1 1/2 cups fresh mushrooms , fresh
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups hot cooked noodlesor rice

DIRECTIONS

  1. NOTE THAT THE DIRECTIONS VARY SLIGHTLY IF YOU USE DRIED ROSEMARY INSTEAD OF FRESH.
  2. Remove skin from chicken.
  3. In a large skillet heat oil over medium heat.
  4. Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly.
  5. Drain fat; add broth, wine, garlic, DRIED ROSEMARY (IF USING), salt, and black pepper to chicken in skillet.
  6. Bring to boiling; reduce heat.
  7. Cover and simmer about 20 minutes.
  8. Add tomatoes, sweet peppers, and mushrooms to skillet.
  9. Simmer, covered, 15 minutes more or until chicken is tender and no longer pink.
  10. Transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet.
  11. Cover chicken with foil to keep warm.
  12. In a small bowl combine the cornstarch, water, and FRESH ROSEMARY (IF USING); stir into mixture in skillet.
  13. Cook and stir until thickened and bubbly.
  14. Cook and stir for 2 minutes more.
  15. Spoon vegetables and sauce around chicken.
  16. Serve with noodles or rice.