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A hearty, rustic main dish to warm you up all the way to your toes in the colder months. Made with chicken thighs, tomatoes and mushrooms. Serve over angel hair pasta to soak up all the rich broth.
In a Dutch oven over medium heat, heat butter and olive oil together until butter is melted. Add the chicken pieces and cook until nice and browned, about 5 minutes per side.
Add the onions and garlic, cooking until the onions are tender, another 3-5 minutes. Add the carrots and celery, followed by the tomatoes and wine. Bring to a simmer, lower heat, put the lid on and simmer for 30 minutes. Remove the lid and stir in the mushrooms. Cover and simmer another 15 minutes.
Check for seasoning and add salt and pepper as needed. Stir in half the parsley.
Serve over angel hair pasta with a sprinkle of the reserved parsley.
Adapted from bell’almiento.
These spicy, satisfying tacos are always a major crowd-pleaser. And they’re incredibly simple to whip up!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!