Chicken Catch-My-Tory

Jon was starving tonight.

Crazy starving.

First thing’s first! Take those chicken thighs from Costco out of the freezer to defrost!
While waiting, poor yourself a fancy looking bubbly water in a wine glass. Add a lemon and feel totally sophisticated.

Ah, yes. Enjoy that bubbly water. Mmmm delicious bubbly water….


8 chicken thighs
2 Tbs butter
4 Tbs olive oil
salt and pepper
1 cup flour
2 bell peppers (cut into strips)
5 cloves of garlic (chopped)
1 large onion (cut into strips)
1 carton of chopped mushrooms
1 cup of dry white wine
1 (28oz) can whole tomatoes
1 Tbs tumeric
1 Tbs dried thyme
handful of parsley

Pre heat your oven to 375 degrees.

Lay out your chicken on a large surface and season with salt and pepa. Season REAL good. Get it? Salt and pepa…
Okay, I’m old.

Get out your dutch oven and place on the stove over medium high heat. Add olive oil and butter until butter is melted.

Lightly dredge the chicken in flour and place skin side down in the hot pot. Only do 4 chicken thighs at a time so you don’t over crowd the pot. Do it in 2 batches.

Brown the chicken on both sides and set it on a plate once browned.
Discard half of the oil in the pan. Add onions, bell peppers, and garlic. Cook for one minute, and then add the chopped mushrooms.

Cook for another minute. Season with tumeric and thyme. Add your cup of white wine. Take a swig straight out of the bottle and put the rest back in the fridge. Yes, that last step is necessary.
Now add your can of tomatoes. I used whole ones that I squished up with my hands before I added it to the pot, but that’s just because I love Trader Joe’s whole canned romas. Feel free to buy pre-chopped tomatoes.

Give it a little stir and bring to a boil. Place the chicken back in the pot, so that they aren’t fully submerged in the liquid, with the skin side up.

Put the lid on it, and place in the oven for 45 minutes. After 45 minutes, remove the lid and cook for 15 more minutes.

Once it’s done baking, remove from oven.

Remove the chicken, and set aside.

Remove the veggies, and set aside.

See this broth that’s left behind? Put this over medium high heat for about 5 minutes until it has reduced a bit. It’s going to make an awesome sauce.

Cook up any kind of noodles you like. I chose egg noodles because they are incredibly cheap and we alway seem to have a never ending supply in our pantry. Put some chicken and veggies on top of your chosen pasta. Top with sauce, some chopped parsley and a little bit of parmesean.

Oh. My. God.
So good.
Don’t worry. I didn’t eat all of this. I got a little carried away when I was plating it up. Jon called it “Olive Garden portions”.

Thank you Pioneer Woman for creating such a wonderfully easy and equally tasty recipe. Don’t know who the Pioneer Woman is? I suggest you check it out ASAP.
The Pioneer Woman


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