Ingredientes para Basque Style Chicken
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 8 oz sliced mushrooms
- 1 bell pepper, chopped
- 1/2 medium onion, chopped
- one 28 oz can undrained crushed tomatoes
- 1/2 cup dry white wine
- 1 teaspoon salt and 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 1 cup frozen peas
- cooked rice
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Como fazer Basque Style Chicken
- Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken thighs and cook for 8-10 minutes, turning occasionally, until lightly browned.
- Remove chicken from skillet and set aside.
- Add 8 oz sliced mushrooms, 1 bell pepper (any color), chopped, and 1/2 medium onion, chopped, to the skillet. Cook and stir for 3-4 minutes until softened.
- Stir in one 28 oz can of undrained crushed tomatoes, 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to low.
- Return the chicken to the skillet.
- Sprinkle with additional salt and pepper to taste (optional).
- Simmer, covered, for 25-30 minutes, or until the chicken is cooked through and no longer pink.
- While the chicken simmers, prepare the sauce thickening:
- In a small bowl, whisk together 2 tablespoons of water and 1 tablespoon of cornstarch until smooth.
- Once the chicken is cooked, remove it from the skillet and set aside, keeping it warm.
- Skim any excess fat from the vegetable mixture.
- Stir the cornstarch slurry into the vegetable mixture.
- Stir in 1 cup frozen peas.
- Cook and stir until the sauce has thickened and is bubbly (about 1-2 minutes).
- Spoon the sauce over the chicken and serve immediately over rice or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
31g
Fat
8g
Carbs
15g
