6 servings (serving size: 1 cup pasta, 1 chicken thigh, and 1/2 cup sauce)

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.

How to Make It

Step 1

Sprinkle black pepper and salt over chicken thighs, and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

koriander's Review

April 15, 2012
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.

som0902's Review

January 07, 2011
I loved this recipe. You add the tomatoes after the wine. It says "Add wine and next three ingredients". Very good