Рецепт Spanish Chicken With Mushrooms And Green Olives
Chicken thighs swimming in a tomato base sauce that is well seasoned. Serve with warm crusty bread to soak up all the flavors.
Подготовка: | Spanish |
Приготовление: | Порций: 4 |
Ингредиенты
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Инструкции
- In a bowl, mix soup with Italian Seasoning, Oregano and Garlic Powder. Set aside until ready to use.
- Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5-6 minutes per side. Remove and place on warmed serving platter, tent to keep warm. If necessary, you can brown your chicken in batches, adding a bit more olive oil as necessary. Just remember, your skillet has to be large enough to hold everything including the sauce once the chicken has been browned.
- Reduce heat to medium. Add remaining 1 tablespoon of olive oil. Cook mushrooms until tender and liquid has evaporated, stirring often.
- Stir in soup mixture, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low; cover and cook 15-20 minutes or until chicken is tender and is no longer pink, stirring occasionally. Remove chicken to serving dish, keep warm. Increase heat, stirring sauce until slightly reduced and thickened, about 5-8 minutes. Pour sauce over chicken and serve.
- Serve with plenty of warm bread to soak up all the goodness of the sauce.
- Note: This can also be made with a combo pack of breast, thighs and legs – just cut the breast meat in half to make the chicken more uniformed in size.