Chicken Rustico
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INGREDIENTS 3-ounces sweet vermouth
2-ounces water
12 chicken thighs, deboned
5 plum tomatoes OR 2 large regular tomatoes, chopped into small pieces
Salt, to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 teaspoon thymeUsing a large frying pan, pour in 1-1/2 ounces vermouth. Add the water and the chicken. Brown for approximately 12 minutes on medium-high heat, adding the remaining 1-1/2 ounces vermouth as liquid is absorbed.
Add the tomatoes, salt, pepper, garlic, and thyme. When it begins to boil, lower heat to medium-low. Cook, uncovered, for 20 to 25 minutes, stirring frequently. Remove from heat and serve over rice or noodles.
Makes 4 servings
NOTES - While browning, more water can be added if needed. To remove skin from tomatoes drop tomatoes into boiling water for 30 seconds. Remove and plunge into cold water, remove from cold water, then skin can be removed easily.