1/4 C. plus 2 T. olive oil, divided

2 tsp. salt, divided

2 tsp. black pepper, divided

1 medium onion, diced

1 celery rib, diced

3/4 pound white mushrooms, sliced

2 tsp. minced garlic

2 tsp. dried thyme

1 bay leaf

1 C. white wine

1/2 C. crushed tomatoes

1 quart chicken stock

1 tsp. arrowroot powder

1 T. cold water

 

Preheat oven to 350º F. Toss chicken thighs in 1/4 C. oil and season with 1 tsp. salt and 1 tsp. pepper. Roast in oven for 30 minutes. Drain off excess fat and liquid. Cool. In a large sauté pan, heat 2 T. oil over medium heat. Sauté onions, celery, and mushrooms for 2 minutes, then add the garlic, thyme and bay leaf. Deglaze pan with the wine and let boil. Add tomatoes, remaining salt and pepper, and stock; return to a boil. Mix arrowroot with water to form a slurry. Add to liquid and let thicken. Place chicken in a casserole dish and cover with the sauce. Cover pan and bake in oven for 45 minutes. Serve with rice, noodles or potatoes.

 

 

 

Yield:

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Fat:

Fiber: