Braised Chicken with Green Peppers and Tomatoes
4 Servings
4 T Extra Virgin Olive Oil
2 1/4 lbs. boneless skinless chicken thighs
2 T minced fresh italian parsley
2 Green Bell Peppers cut into one inch squares
6 Whole tomatoes from 28-ounce can, drained and chopped
1 cup dry white wine
Heat 2 T oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as necessary. Transfer chicken to platter (reserve skillet).
Add onion, garlic, and parsley to same skillet; saute until onion is soft, scraping up browned bits, about 4 minutes. Add bell peppers, tomatoes and wine; return chicken to skillet. Cover, simmer over medium-low heat 30 minutes. Uncover, cook until chicken is tender ans sauce is reduced, about fifteen minutes. Season to taste with salt and pepper.
So! Here is everything I used:
(Chateau Michelle Chardonnay is my favorite)
I couldn't find boneless skinless thighs, so I tried to de-bone and skin it myself.... I recommend just buying it that way :P
I also failed at removing the stickers from my bell peppers.
Mmmm onions! When in prep I usually group ingredients in bowl together so I can just toss them in as one (when the recipe calls for it of course).
And here is the finished product! Delicious! I added 1T butter to make the sauce more silken and served it with brown rice!
Next I have some excellent pork recipes, but they are for another time.
Have a great night everyone!
