Total Time: 1 hr

Prep Time: 15 mins

Cook Time: 40-45 mins

Yield: 4-6 servings

Dish Size: Serving Tray or Platter


  • 4 – 6  bone-in chicken thighs
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt & ground black pepper to taste
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 large onion, chopped
  • 1/4 lb sliced mushrooms
  • 1 can (28oz) fire roasted diced tomatoes
  • 2 Tbsp tomato paste (I prefer to use tomato paste in the tube – it has a very long shelf life in the fridge)
  • 1 cup dry red wine
  • 1 Tbsp Italian herb blend
  • 4 cloves garlic minced
  • 1 Tbsp sugar
  • hot cooked pasta
  • grated parmesan cheese


  1. Generously season chicken thighs on both sides with half of the salt.
  2. Dredge in flour seasoned with remaining salt and pepper.
  3. In a large skillet over medium high heat, brown the chicken in the olive oil and butter. Remove chicken to a platter.
  4. In the same skillet, cook the onions and mushrooms until the onions begin to soften (5 – 7 minutes). Stir in garlic and sauté for 1 – 2 minutes.
  5. Stir in the tomatoes, tomato paste, wine, herbs and sugar. Bring to a boil, then reduce to simmer. Cover and simmer for 10 minutes.
  6. Return the chicken to the skillet, cover and cook for 30 – 45 minutes until the chicken is cooked through.
  7. Serve over cooked pasta – generously sprinkle with parmesan cheese.






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