Easy to prepare and flavourful everyday dinner

Ingredients

• 8 boneless, skinless chicken thighs
• 5 ml (1 tsp) onion powder
• 5 ml (1 tsp) dried mixed herbs
• salt and freshly cracked black pepper
• 30 ml (2 Tbsp) olive oil
• 15 ml (1 Tbsp) butter
• 250 g sliced button mushrooms
• 4 cloves garlic, crushed
• 1 x 410 g can Rhodes Quality Tomato & Onion Mix
• 1 x 50 g sachet Rhodes Quality Tomato Paste
• 65 ml (¼ cup) prepared chicken stock
• 45 ml (¼ cup) chopped flat-leaf parsley

Method

1. Season the chicken thighs with onion powder, mixed herbs, salt and pepper.
2. Heat the oil in a large frying pan and seal the chicken on both sides until golden, remove from the pan and set aside.
3. Melt the butter in the same frying pan and add the mushrooms.
4. Season with salt and pepper and fry until cooked.
5. Add the garlic and fry for a few minutes more.
6. Add the Rhodes Quality Tomato & Onion Mix, Rhodes Quality Tomato Paste and the chicken stock.
7. Bring the sauce to a boil and then reduce the heat and simmer for 15 minutes or until the sauce slightly thickens.
8. Return the chicken thighs to the pan and simmer until the chicken is cooked through.
9. Stir in the parsley and season to taste.
10. Serve with a fresh garden salad.

Servings

Serves 4

Cooking Times

Prep Time: 10 minutes
Cooking Times: ± 30 minutes