Ingredients

The following ingredients have 6 Servings
  • 1.5 lbs boneless skinless chicken thighs (about 6)
  • salt & pepper (to taste)
  • 2 tablespoons olive oil
  • 1 whole onion (diced)
  • 1 carrot (peeled and grated)
  • 1 whole green bell pepper (diced)
  • 1 whole red bell pepper (diced)
  • 8 oz baby bella mushrooms (chopped)
  • 4 oz criminis (chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes
  • 1 cup chicken broth
  • 1 tablespoon soy sauce (or Worcestershire sauce)
  • 2 teaspoons sugar
  • 2 teaspoons italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons butter
  • pasta, parmesan cheese, parsley (optional for serving)

Instruction

  • Blot chicken thighs with paper towel to dry. Sprinkle with salt and pepper. Set aside. In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.
  • Saute onion, carrot, peppers and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and tomato paste and cook another 1-2 minutes until fragrant.
  • Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot. Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks...which isn't necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if sauce gets too thick.
  • Taste and adjust seasonings. Melt in butter to finish sauce and serve with pasta and parmesan cheese. Top with chopped parsley.