This rich-tasting Italian classic is perfect for a chilly night. Skinless chicken thighs keep the fat figures in check and a combination of mushrooms, tomatoes and herbs provide just the right flavour. Serve with polenta and green beans.
750g bone-in chicken thighs
1/2 teaspoon pepper
1 large onion, chopped
2 celery stalks, thinly sliced
250g button mushrooms, quartered
1/2 cup dry red wine or reduced-salt chicken stock
1 large can (810g) no-salt-added crushed tomatoes
1 bay leaf
2 sprigs fresh rosemary
6 sprigs continental parsley, plus 1 tablespoon chopped to garnish
1/4 teaspoon paprika
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Remove the skin from the chicken thighs, and then sprinkle the thighs with pepper. Lightly coat with nonstick cooking spray (preferably olive oil–flavoured). Coat a large nonstick frying pan with nonstick cooking spray and set over high heat until hot but not smoking. Pan-fry the chicken until golden-brown, about 5 minutes on each side. Transfer the chicken to a plate.
Reduce the heat to medium and add the onion, celery and mushrooms. Fry until the mushrooms are soft, about 5 minutes. Pour in the wine or stock. Reduce the heat to medium-low and simmer for 1 minute. Stir in the tomatoes, bay leaf, rosemary, parsley sprigs and paprika.
Return the chicken to the frying pan. Simmer, partially covered, until the juices run clear, about 30 minutes. Remove the bay leaf, rosemary and parsley. Sprinkle the chicken with the extra chopped parsley and serve.