Chicken and Portobello in Tomato Basil Sauce

Chicken and Portobello in Tomato Basil Sauce

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Connie Veneracion


  • 8 chicken thighs
  • 1 large onion thinly sliced
  • 6 cloves of garlic finely minced
  • 1 can of stewed tomatoes
  • salt and pepper to taste
  • 20 basil leaves
  • 8 baby portobello mushrooms quartered


  • In a non-stick pan, arrange the chicken thighs in a single layer, skin side down. Cook over high heat until the skins render fat and are lightly browned. Flip the chicken thighs over and lightly brown the other side as well.
  • Add the garlic, onion and stewed tomatoes, crushing the whole tomatoes with your hand. Season with salt and pepper. Bring to the boil and cook, uncovered, until the liquid is slightly reduced. Lower the heat, cover and simmer for about 15 minutes.
  • Uncover the pan, add the basil leaves and quartered portobello mushrooms. Cover and continue cooking over medium heat for another five minutes.
  • Garnish with torn fresh parsley and serve hot.