This is a good one for sharing with someone like that. It reheats well.
Salt and pepper boneless skinless chicken thighs and breasts, then dredge in flour. Shake off the excess.
|I got these from William$-$onoma. They weren't that expensive, actually and I use them all the time. I love how shallow and long they are.|
Heat about a Tbs. of olive oil in a large pot over medium-high heat and brown the chicken.
When the chicken is browned on both sides, remove to a plate or platter and set aside.
Next, add a pound of sliced mushrooms to the pan.
|I still have a long way to go with lighting compensation. But the lighting will be better on the new stove after the kitchen redo.|
While the mushrooms are browning (about 4 minutes or so), chop 2 carrots, one medium yellow onion, and a red bell pepper.
|Most recipes I've seen call for green bell pepper, but... gross. No way.|
When they're limp, add about a cup and a half of red wine.
|What you do with the rest of the bottle is up to you.|
Stir up the crunchy bits on the bottom, then add the chicken and mushrooms back to the pot, and add a 28 oz. can of whole tomatoes, with the juice. Poke the tomatoes around to break them into smaller pieces and release the juices. Wearing an apron for this step is recommended. No need to ask me how I know. Salt and pepper to taste, then put a lid on the pot and turn the heat down to simmer the whole shebang for about 40 - 45 minutes.
Serve over pasta.
Here's the .pdf, if you feel like you want to give it a whirl.