Rosemary Chicken with Tomatoes and Peppers
Ingredients
- 1 tablespoon oil
- 2 pounds skinless chicken thighs
- 2/3 cup chicken broth
- 1/4 cup 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 cups sliced mushrooms
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 teaspoons fresh rosemary snipped
- Cooked egg noodles or rice
Instructions
- Heat oil in a skillet over medium heat.
- Sauté chicken in oil until golden, about 5 minutes; drain.
- Add broth, wine or broth, garlic, salt, and pepper; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes.
- Add tomatoes, peppers, and mushrooms.
- Simmer, covered, for 15 minutes, or until chicken is cooked through.
- Transfer chicken to a serving dish and keep warm.
- In a small bowl, combine cornstarch, water, and rosemary; stir into vegetable mixture.
- Cook and stir until thickened and bubbly.
- Serve chicken over noodles or rice; spoon sauce over chicken.
Notes & Wine Advice
Enjoy this delicious rosemary-infused chicken with tomatoes and peppers.
Nutrition values
Calories: 350 kcal | Carbohydrates: 16 g | Protein: 28 g | Fat: 18 g | Sugar: 6 g