I must admit that I did not realize that the chicken needed to be marinated overnight. So I ended up marinating it for about four hours.
This didn’t seem to change too much. Maybe it would have been even better had I marinated it overnight.
The marinade does have a lovely flavor. The vinegar breaks down the chicken a bit, so it comes out very moist.
Admittedly I did not have tarragon vinegar. I used white vinegar with about a tablespoon of dried tarragon instead.
The slow cook brings all the ingredients together. There is a nice but thick sauce from the marinade.
There was just enough sauce to coat the pasta while eating.
It was a lovely Italian dish. It was very hearty, and I had plenty of leftovers.
ITALIAN CHICKEN WITH MUSHROOMS
8 Chicken Thighs
½ Cup White Wine
2 Tablespoons Tarragon Vinegar
¼ Cup Chopped Celery
¼ Cup Chopped Onion
¼ Cup Chopped Bell Pepper
1 Clove Minced Garlic
¼ Cup Olive Oil
½ Teaspoon Basil
¼ Cup Butter
4 Tablespoons Tomato Paste
½ Pound Fresh Mushrooms, Thinly Sliced
1 Teaspoon Salt
½ Teaspoon Pepper
Mix wine, vinegar, vegetables, garlic, olive oil and basil. Pour over chicken thighs and marinate overnight. Melt butter in a large skillet. Brown chicken thighs on both sides in melted butter. Place in a baking dish. Stir tomato paste into marinade; gently stir in mushrooms. Sprinkle chicken with salt and pepper. Pour marinade over chicken, cover and bake in a 350 degree oven for 1 hour. Serve with vermicelli or spaghetti.
Комментарии