Spicy Chicken
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 38 min.
Ready in
Ingredients
for
- Ingredients
- ⅓ cup arrowroot powder
- ¼ tsp coarse salt
- ⅛ tsp freshly ground Black pepper
- 8 Chicken thigh (may substitute drums or a combination of the two)
- 1 Tbsp good-quality olive oil
- 4 stalks Celery (rinsed; trimmed and sliced)
- 3 carrots (peeled; trimmed and roughly chopped)
- 1 sweet onion (peeled and chopped)
- 4 cloves garlic cloves (peeled and minced)
- 1 cup chicken stock (low-sodium recommended)
- 1 cup dry Red wine
- 12 Plum tomato (rinsed; trimmed and diced)
- ¼ cup Tomato paste
- 2 Tbsps chopped, fresh Basil
- 2 Tbsps chopped, fresh thyme
- ¼ cup grated Parmesan
- 2 Tbsps chopped, fresh parsley
Preparation steps
1.
In a shallow bowl, combine arrowroot starch, salt and pepper. Dredge chicken through this mixture, shaking off any excess.
2.
Heat oil in a large skillet, set over medium-high heat. Add the chicken; cook for 4 minutes per side, turning once, until chicken is nicely browned. transfer chicken to a plate.
3.
Drain off any fat in the skillet; add celery, carrots, onion and garlic. Saute until the vegetables are tender. Add chicken stock, wine, tomatoes and tomato paste and bring to a slow boil. Return chicken to skillet, reduce heat, cover and simmer for about 60 minutes, or until the chicken is tender.
4.
Stir in basil and thyme. Sprinkle with Parmesan and parsley. Spoon into serving bowls and serve.
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