About this recipe:This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.
2 tablespoons olive oil
6 boneless, skinless chicken thighs
1 onion, chopped
225g fresh mushrooms, cleaned and sliced
2 cloves garlic, minced
2 (400g) tins chopped tomatoes with juice
235ml dry white wine
120ml orange juice
2 tablespoons dried rosemary, or to taste
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Heat olive oil in a frying pan over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
In the same pan, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic and cook until fragrant, 1 to 2 more minutes.
Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt and black pepper, and stir until thoroughly combined.
Add the chicken thighs and any accumulated juices, cover the pan and bring to the boil. Reduce heat to medium-low and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.
The sauce matures if you let it sit for an hour or two (with the lid on the pan) after the initial cooking. Just reheat when you're ready to serve. It pairs very nicely with rice, mash or fresh crusty bread.
I thought there was too much rosemary overwhelming the dish. I think basil and oregano would go better and maybe reducing amount to half teaspoon of rosemary. Loved the combination of wine and orange juice - 18 Jan 2016