Although the sauce is very healthy, I couldn’t resist braising some chicken thighs in it and serving it over capellini pasta since today was a snowy day. If you wish to make a lighter version, use boneless skinless chicken breasts and serve with your favourite grain instead.
The first step to this dinner you’ll recognize from the braised chicken thighs post. Brown the thighs well on both sides, pouring off the fat as required so you can get the skin nice and crispy.
While your chicken is browning, roughly chop one fist-sized Vidalia (sweet) onion, two or three ribs of celery, and slice a quarter pound of mini bella mushrooms. Once the chicken is nicely browned, remove it to a plate and give your pan a good rinse. Return it to medium-high heat and add a tbsp of butter and a tbsp of oil.
Add the mushrooms and about a tsp of salt. Adding salt when you cook down mushrooms will help draw out the moisture.
Add one large can of diced tomatoes with juice, 1 tbsp of onion powder, 1 tbsp of oregano, and 2 tbsp of basil. Mix well and boil on low for about five minutes.
Drain two cans of plain artichokes and quarter them lengthwise so they hold together fairly well. Add them to the tomato mixture and stir them in lightly. Place your chicken thighs on top, skin side up. Press the chicken so the bottom is in the sauce, but don’t cover your crispy skin. Place in a 375 degree oven.
When you remove the dish from the oven, take the chicken from the sauce and let it sit on a serving dish to rest. Return the pan to a medium-high burner and add two heaping tbsp of tomato paste. Stir well and let simmer on low.
Add the capellini to the boiling water. This pasta cooks in two to three minutes, so watch it carefully. Your sauce will be ready at the same the pasta is.
Serve up your plates and add a little grated cheese over the pasta if you wish. (Notice I really did only add a little for once?) Hope you enjoy this dish as much as I did!