- macaroni or noodle soup - 450 Grams
- chicken thighs - 8 pieces
- salt and freshly ground black pepper - - To taste
- flour - 1/2 cup
- olive oil - 4 items. spoons
- butter - 2 items. spoons
- bulb - 1 piece
- red bell peppers - 2 pieces
- green bell peppers - 2 pieces
- garlic - 5 teeth
- white mushrooms - 360 Grams
- Thyme - 1/2 Teaspoon
- Turmeric - 1/4 Teaspoons
- salt - 1/2 teaspoonfuls
- dry white wine - 3/4 Cups
- cans (900 g) whole or chopped tomatoes with juice - 1 Piece
- parsley leaves - - To taste
- Parmesan cheese - - To taste
1. Preheat the oven to 175 degrees. Peel and chop the onion, bell pepper and mushrooms. Grind the garlic. Cook the pasta in accordance with the instructions on the packaging. Drain and set aside. Cook the chicken on both sides with salt and pepper. Roll in flour. Heat the olive oil and butter in a frying pan over low heat. Fry chicken to brown on both sides for 4 pieces at a time. Put on a clean plate. Repeat with the remaining chicken. Drain half the fat from the frying pan. 2. Add chopped onions, bell peppers and garlic. Fry for 1 minute. Add mushrooms and fry for 1 minute. Add thyme, turmeric and salt. Add the red pepper flakes if you use it. 3. Add extra black pepper to taste. Stir, then pour the wine. Add the tomatoes and mix until homogeneous. 4. Add chicken, not completely immersing in the sauce. Cover and place it in the oven for 45 minutes. Remove the cover and increase the temperature to 190 degrees. Cook another 15 minutes. 5. Remove the frying pan from the oven. Put chicken and vegetables on a plate. Return the frying pan to the oven and cook the sauce for a couple of minutes. Put the cooked pasta on a large dish. Lay out the vegetables, then put chicken pieces over the vegetables. Pour the sauce. Sprinkle with chopped fresh parsley and grated Parmesan cheese.
Servings: 6