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Main Meal Recipes
Time to make: 35 minutes
1 tablespoon oil
1 onion, finely chopped
2 cloves garlic, finely chopped
8 medium mushrooms, sliced
6 skinless, boneless chicken thighs, halved
½ cup white wine
2 x 400g cans chopped gluten-free tomatoes
1 teaspoon sugar
4 teaspoons sun-dried gluten-free tomato pesto
2-3 sprigs rosemary
2 tablespoons chopped fresh parsley
Step 1 Heat oil in a large non-stick pan and fry onion with garlic until softened. Add mushrooms and cook for 2-3 more minutes.
Step 2 Add chicken to pan, half at a time, and brown quickly over a high heat. Return all chicken to pan.
Step 3 Add wine, tomatoes, sugar, pesto and rosemary.
Step 4 Cover and simmer for 25 minutes or until chicken is tender. Season to taste and sprinkle with parsley. Serve 1 ½ thighs per serve with rice and a selection of mixed vegetables such as snow peas and cherry tomatoes.
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