Free Range Chicken Thighs Boneless and Skinless (1 kg pack)Tasty Chicken Thighs - Boneless and Skinless
Click here for a delicious honey pecan chicken recipe or try the one below!
Product sold Frozen
Tasty Serving Suggestions
6 tbsp Extra Virgin Olive Oil
12 chicken thighs
4 cloves garlic, thinly sliced
1 lb Portabello mushrooms, caps cut into 1/4 inch strips
2 tbsp truffled sauce
1 cup dry white wine
2 tbsp tomato paste
1 cup chicken stock
1 bunch Italian parsley, finely chopped to yield 1/2 cup
1/2 can Longo's diced tomatoes
Wash and pat dry chicken and dredge in flour. In a large skillet, heat olive oil. Brown pieces of chicken until golden, 3 or 4 at a time. Remove to plate. To the same skillet, add garlic and cook until light brown. Add Portabello mushrooms and truffled sauce and saute until soft, about 4 to 5 minutes. Add wine. Stir in tomato paste and diced tomatoes. Add stock and chicken pieces and bring to a boil. Lower heat and simmer 20 minutes or until the juices of a thick piece of chicken run clear. Add parsley and serve immediately. Makes 4 servings.