Pinot Noir can be quite expensive, especially a decent one from France, but there are some good California and Oregon Pinot Noirs that will pique the flavor of the chicken.
1/4 teaspoon black pepper
1/8 teaspoon salt
6 chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup Pinot Noir or other dry red wine
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
6 cups hot cooked vermicelli (about 12 ounces uncooked)
Fresh oregano sprigs (optional)
How to Make It
Sprinkle black pepper and salt over chicken thighs, and set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Add chicken thighs, and cook 7 minutes on each side or until lightly browned. Remove the chicken thighs from skillet; cover and set aside.
Add mushrooms, onion, and garlic to skillet; sauté over medium heat 5 minutes. Add wine and next 3 ingredients; bring to a boil. Cook 10 minutes or until sauce is slightly thickened, stirring occasionally.
Return the chicken thighs and juices from chicken to skillet; cover and cook for 5 minutes. Uncover; turn chicken over, and cook an additional 10 minutes or until the chicken is done. Serve over hot vermicelli. Garnish with fresh oregano sprigs, if desired.
This was a good easy recipe, although I am not sure I wold make it again. I added more seasoning to the thighs (Montreal, Italian), and used garlic oil for sauting. Also used flavored tomatoes (garlic & onion) red zinfindel, and added Italian seasoning to the sauce. I wish the sauce was a little thicker, so if I made it again consider draining some of the tomato liquid or add paste. I love mushrooms, so i added extra (which might have made it liquidier). Anyway, leftover should be more flavorful, but I did enjoy this recipe. Considering how quickly it was made, the flavors were good.