- Serves: 8
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 1/2 pounds boneless skinless chicken thighs
- 1/4 cup plus 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 2 teaspoons black pepper, divided
- 1 onion, diced
- 1 rib celery, diced
- 3/4 pound white mushrooms, sliced
- 2 teaspoons minced garlic
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 cup white wine
- 1/2 cup crushed tomatoes
- 1 quart chicken stock
- 1 teaspoon arrowroot powder
- 1 tablespoon cold water
Directions
Preheat oven to 350º F.
Toss chicken thighs in 1/4 cup oil and season with 1 teaspoon salt and 1 teaspoon pepper. Roast in the oven for 30 minutes. Drain off excess fat and liquid. Cool.
In a large sauté pan, heat 2 tablespoons oil over medium heat. Sauté onions, celery and mushrooms for 2 minutes. Add garlic, thyme and bay leaf. Deglaze the pan with wine and let boil. Add tomatoes, remaining salt and pepper, and stock; return to a boil. Mix arrowroot with water to form a slurry. Add to liquid and let thicken.
Place chicken in a casserole dish and cover with the sauce. Cover pan and bake in the oven for 45 minutes. Serve with rice, noodles or potatoes.
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