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Rosemary Chicken & Tomatoes

 

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Submitted by: Vickie from Gooseberry Patch
Originally shared on the web 02/28/2011

1 T. oil
2 lbs. skinless chicken thighs
2/3 c. chicken broth
1/4 c. white wine or
chicken broth
2 cloves garlic, minced
salt and pepper to taste
6 plum tomatoes, chopped
2 green peppers, cut into strips
1-1/2 c. sliced mushrooms
2 T. cornstarch
2 T. cold water
2 t. fresh rosemary, snipped
cooked egg noodles or rice

Heat oil in a skillet over medium heat. Sauté chicken until golden, about 5 minutes. Drain. Add broth, wine or broth, garlic, salt and pepper to skillet; bring to a boil. Reduce heat; cover and simmer for about 20 minutes. Add tomatoes, peppers and mushrooms. Simmer, covered, for 15 minutes, until chicken is cooked through. Transfer chicken to a serving dish; cover to keep warm. In a small bowl, combine cornstarch, water and rosemary; stir into vegetable mixture. Cook and stir until thickened and bubbly; cook for an additional 2 minutes. Serve chicken over noodles or rice; spoon sauce over chicken. Serves 5.


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Enjoy this recipe from Autumn in the Country originally published 05/2007.

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