I found this recipe in the new Cooking for Crohn's cookbook, that I received from the Crohn's and Colitis Foundation. I was interested to see what recipes would be in this cookbook. Being in the middle of a flare up, I wanted to make a dish that someone in my shoes had no problem eating. This was really simple and good. I enjoyed the sweet and tangy sauce and the chicken was nice and tender. I used chicken breast, since that's what we had in the freezer. I served it with buttered noodles and peas. The kids goobled it up and I must say I spent a nice evening, pain free, which is quite rare now a days. I'm looking forward to trying more recipes from my new cookbook.
Adapted from How to Cook for Crohn's and Colitis
1 Tbs olive oil
8 boneless skinless chicken thighs
1 C thinly sliced onion
1 tsp minced garlic ( about 2 cloves)
1 8-oz can tomato sauce
1 C chicken broth
1 Tbs paprika
1/2 tsp salt
1/4 tsp black pepper
1 C sour cream or plain yogurt
Heat oil in a large skillet over medium-high heat. Add chicken and brown, about 4-5 minutes on each side. Remove thighs and set aside. Add onion and cook about 5 minutes, until translucent. Add garlic and cook 1 minute. Return chicken to skillet and add tomato sauce, broth, paprika, salt and pepper and bring to a boil. Reduce heat, cover and simmer about 25-30 minutes, until chicken is very tender and sauce has reduced. Stir in sour cream or yogurt and heat through- do not boil. Serve over hot egg noodles.
This recipe is being submitted to Cookbook Sundays over at Brenda's Canadian Kitchen.