Recipe Chicken Thighs Tomato Sauce
Pour off all but about a tablespoon of fat in the pan.
Recipe chicken thighs tomato sauce. 12 chicken thighs about 3 1 2 pounds skin removed. Bring to a boil. Season them liberally on all sides with salt.
Turn the chicken and sear the other side for 3 minutes. Place chicken in an electric slow cooker. Bring to a boil and simmer for 10 15 minutes.
Add the garlic wine and tomatoes. Brown the chicken thighs on both sides in two batches about 5 minutes per side. Add chicken to pan.
Heat the olive oil in large heavy sauté pan with high sides over medium heat. Cook over medium heat stirring frequently for about 4 to 5 minutes. Transfer the chicken to a plate and set it aside.
Transfer the chicken to a plate and keep warm. Pour over the chicken in the casserole. Add in the crushed tomatoes brown sugar cider vinegar and worcestershire sauce do not add in the mustard until the end of cooking mix to combine season with salt black pepper.
Add thyme mushrooms olives and parsley. Add onion and stir rapidly for 1 minute. Cook stirring constantly for 2 minutes.