8 bone-in, skinless chicken thighs

Salt and freshly ground black pepper

3 Tbsp. olive oil, divided

1 lb. white mushrooms, quartered

1 large onion, halved and sliced (about 2 cups)

2 medium carrots, diced (about 1 cup)

2 celery stalks, diced (about 1/2 cup)

3 cloves garlic, minced

1 tsp. finely chopped fresh rosemary

4 Tbsp. Contadina® Tomato Paste

1 can (28 oz.) or 2 cans (14.5 oz. each) Contadina® Diced Tomatoes, not drained

1 cup College Inn® Chicken Broth

1/2 cup red wine, such as Pinot Noir or Sangiovese

Hot cooked extra wide egg noodles or polenta

Chopped fresh parsley, optional garnish

1. Season chicken with salt and pepper. Heat 2 Tbsp. oil in a large, deep skillet or Dutch oven over medium-high heat. Brown chicken about 8 minutes on each side. Remove from pan and set aside.

2. Add remaining 1 Tbsp. oil to pan. Add mushrooms, onion, carrots, celery, garlic and rosemary. Cook 10 minutes, stirring occasionally, until onions are soft and mushrooms have released some of their liquid. Stir in tomato paste; cook 1 minute, stirring constantly.

3. Stir in diced tomatoes, broth and wine. Bring to a boil; reduce heat to medium and return chicken to pan, nestling deep into the sauce. Simmer 25 to 30 minutes until chicken reaches an internal temp. of 165°F. Remove chicken from pan and simmer sauce to desired consistency, if desired. Season to taste with salt and pepper.

4. To serve, place noodles or polenta in individual shallow bowls. Spoon sauce over noodles and top with chicken. Garnish with parsley, if desired.