Tuesday, May 20, 2008

Pasta Sauce with Chicken and Peppers

Although it needs to cook for a while, this is such an easy recipe to prepare. I wanted to have a different recipe than the classic tomato sauce recipe for pasta. And I found this basic recipe from Micheal Smith. I love the way he cooks, easy and quick:)

You can make this sauce a bit more sophisticated by adding mushrooms. But cook it separately and add them in during the last 15-20 minutes of cooking because they will let go of their juices if you just add them to the sauce.



6 to 8 chicken thighs
3 tbsp of olive oil
2 x onions, diced
8 cloves of garlic, sliced
1 cup of red wine
1 x red pepper, diced
1 x green pepper, diced
1 x 28 oz can of crushed tomatoes
1 x 156 ml can of tomato paste
Salt and pepper

Place a large pot on the stove and turn heat to high. Add oil and begin to brown thighs, skin side down. When skin is golden brown, flip the thighs and brown the other side. Remove and set aside on a plate.

Drain excess fat from the pan and put back over heat. Add onions and stir and scrape up any brown bits on the bottom of the pan. When the onions are golden and caramelized, add garlic. Cook for about 3 minutes.

Add 1 cup of red wine, chicken pieces, peppers, tomatoes and tomato paste. Cover with a lid and let simmer for an hour. Serve over pasta such as penne or rotini.

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