Chicken Braised With Wine and Tomatoes

• 2 lbs skinless chicken thighs (8 small or 4 large)
• 1 tablespoon cooking oil
• 23 cup chicken broth
• 14 cup dry white wine or 14 cup additional chicken broth
• 2 garlic cloves, minced
• 2 teaspoons fresh rosemary, snipped or 34 teaspoon dried rosemary, crushed
• 14 teaspoon salt
• 14 teaspoon black pepper
• 2 cups roma tomatoes, chopped (6 medium)
• 1 medium yellow sweet pepper, cut into 1/2-inch-wide strips
• 1 medium green sweet pepper, cut into 1/2-inch-wide strips
• 1 12 cups fresh mushrooms, fresh
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 cups hot cooked noodles or 2 cups rice

1. NOTE THAT THE DIRECTIONS VARY SLIGHTLY IF YOU USE DRIED ROSEMARY INSTEAD OF FRESH.
2. Remove skin from chicken.
3. In a large skillet heat oil over medium heat.
4. Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly.
5. Drain fat; add broth, wine, garlic, DRIED ROSEMARY (IF USING), salt, and black pepper to chicken in skillet.
6. Bring to boiling; reduce heat.
7. Cover and simmer about 20 minutes.
8. Add tomatoes, sweet peppers, and mushrooms to skillet.
9. Simmer, covered, 15 minutes more or until chicken is tender and no longer pink.
10. Transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet.
11. Cover chicken with foil to keep warm.
12. In a small bowl combine the cornstarch, water, and FRESH ROSEMARY (IF USING); stir into mixture in skillet.
13. Cook and stir until thickened and bubbly.
14. Cook and stir for 2 minutes more.
15. Spoon vegetables and sauce around chicken.
16. Serve with noodles or rice.

chicken, cooking oil, chicken broth, white wine, garlic, fresh rosemary, salt, black pepper, roma tomatoes, yellow sweet pepper, green sweet pepper, fresh mushrooms, cornstarch, cold water, noodles

Taken from www.food.com/recipe/chicken-braised-with-wine-and-tomatoes-257231 (may not work)