Stove-Braised Chicken with Fresh Herbs and Tomato Cream
(Executive Chef Bob Katausky created the recipe with Bistro Napa and edible Reno-Tahoe readers in mind. He says it took 10 minutes to prep and about 30 minutes to cook. It serves 3 to 4 people)
6 to 8 boneless, skinless chicken thighs
3 ounces olive oil
8 garlic cloves (peeled and sliced)
8 large white mushrooms (quartered)
12 pearl onions (lightly blanched and peeled)
8 ounces white wine
1 15-ounce can of tomato sauce
8 ounces heavy whipping cream
1 teaspoon sugar
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
Salt and pepper to taste
In a large, heavy-bottomed skillet, heat olive oil over medium-high heat. Sauté chicken thighs until they are brown on both sides. Add garlic, mushrooms, and pearl onions and continue to sauté another 4 to 5 minutes until vegetables are golden brown. Add white wine, sugar, and fresh herbs and deglaze the pan by scraping browned, flavorful bits collected on bottom. Add tomato sauce and heavy cream. Bring to light boil, and then reduce heat, cover, and simmer for 25 to 30 minutes. Season dish to taste with salt and pepper. Serve over fresh pasta or rice.
