This is a simple dish that takes advantage of the tenderness of chicken thighs. Serve this over pasta, polenta or rice. Use fresh tomato juice and buttermilk for the best flavors.
Chicken Stewed in Tomato Juice and Milk
- 4 chicken thighs skinned and deboned
- 2 ribs celery chopped fine
- 1 cup onion chopped fine
- 1 cup buttermilk
- 1 cup tomato juice
- 1 cup dry red wine
- 1 tbsp chopped oregano
In a large stock pot heat 1 tbsp butter with 1 tbsp olive oil. Saute onion over medium heat until golden then add celery and cook until soft. Add chicken and brown quickly. Add liquids and oregano and bring to a boil. Turn heat down to low and simmer partially covered until sauce is thickened and chicken almost falls apart, about 1 hour. Season with salt and pepper and serve hot.