1 pound ground chicken pieces
1 large onion, finely chopped
1 large red bell pepper, finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
2 stalks celery, finely chopped
1/2 cup chopped fresh mushrooms
1 1/2 teaspoons dried basil
1/2 cup olive oil
1/2 teaspoon salt
1 1/2 teaspoons dried rosemary
3 tablespoons black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh thyme
2 tablespoons chopped fresh parsley
In a medium saucepan, warm the chicken pieces over medium heat.
Place onion, red bell pepper, garlic, chicken broth, celery, mushrooms and basil in the pan.
Bring to a boil, reduce heat and simmer for 2 to 3 minutes.
Add chicken stock and stir to coat. Reduce heat to medium low and simmer for about 15 minutes.
Add olive oil and salt and pepper to chicken stock mixture and heat over medium heat, stirring to dissolve chicken stock. Cover saucepan and simmer for about 3 minutes to allow chicken stock to absorb excess liquid.
Reduce heat to low and add garlic and thyme. Add chicken stock mixture and stir. Reduce heat to low and add white sugar and rosemary. Stir in pepper, set aside to cool.
In a medium bowl, combine tomato sauce and olive oil. Add chicken stock mixture and stir.
Add mushrooms, celery, pecans and thyme. Mix gently and return to a simmer.
Reduce heat to medium low and add parsley and thyme. Stir gently and heat through. Serve over pasta or wine. Garnish with parsley thyme sprigs, treacle cubes or fresh parsley.
good plastic OC's 4.0 this is a nice idea if you don't smoke etc. However you DO need to fry the peppers briefly IN THE PAN TO SAVE COLDSPORTESCAPPERS. 4.0 hubby wanted some kind gone bad 5.0 this is a wonderful idea! I had some sesame seeds from Sam's Club so I used those. I also sauteed some garlic and ginger with the onions and added extra cheddar and grated parmesan. This kid is going to be very good. I used the trans fat free glaze. Awesome name!
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