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Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
Servings: 6 servings
6 bone-in skinless chicken thighs
Salt and pepper, to taste
3 tablespoons olive oil, divided
2 cups onion diced (2 medium onions)
2 medium red bell peppers, diced
8 ounces mushrooms (white or baby bella), thinly sliced
4 cloves garlic minced
1/2 cup red wine
28 oz diced tomatoes with juice, canned
1 tbsp tomato paste
1/4 cup capers
½ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon fresh basil
1 tablespoon fresh parsley
Season chicken with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Working in batches, add chicken and cook for about 5 minutes per side, until browned and cooked through. Remove from pan and set aside.
In the same pan, add the remaining tablespoon oil. Add onions, peppers, and mushrooms. Cook for about 5-6 minutes or until the vegetables start to soften. Add garlic and cook for 30 seconds, or until fragrant.
Add in the diced tomatoes, tomato paste, wine, capers, red pepper flakes and oregano. Place the chicken in the pan and submerge them in the sauce.
Bring the mixture to a boil and then reduce the heat to low and simmer covered for 20 minutes. Add chicken and simmer covered for an additional 40 minutes, stirring occasionally. Add in fresh basil and parsley and serve warm with mashed potatoes, rice, or pasta.
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