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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pinot Noir can be quite expensive, especially a decent one from France, but there are some good California and Oregon Pinot Noirs that will pique the flavor of the chicken. Ingredients:
1/4 teaspoon black pepper |
1/8 teaspoon salt |
6 chicken thighs (about 2 pounds), skinned |
1 teaspoon olive oil |
1 cup sliced fresh mushrooms |
1/2 cup chopped onion |
2 garlic cloves, minced |
3/4 cup pinot noir or other dry red wine |
1/2 teaspoon dried oregano |
1/4 teaspoon crushed red pepper |
2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped |
6 cups hot cooked vermicelli (about 12 ounces uncooked) |
fresh oregano sprigs (optional) |
Directions:
1. Sprinkle black pepper and salt over chicken thighs, and set aside.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add chicken thighs, and cook 7 minutes on each side or until lightly browned. Remove the chicken thighs from skillet; cover and set aside.
3. Add mushrooms, onion, and garlic to skillet; sauté over medium heat 5 minutes. Add wine and next 3 ingredients; bring to a boil. Cook 10 minutes or until sauce is slightly thickened, stirring occasionally.
4. Return the chicken thighs and juices from chicken to skillet; cover and cook for 5 minutes. Uncover; turn chicken over, and cook an additional 10 minutes or until the chicken is done. Serve over hot vermicelli. Garnish with fresh oregano sprigs, if desired.
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