Serves 6
Prep time: 15 minutes
Cooking time 45 minutes
12 chicken thighs
2 tablespoons olive oil
1 large onion, julienne sliced
1 large green pepper, sliced
3 cloves garlic, minced with knife
1 cup white wine
1 large can (28 ounces) diced tomatoes
1 tablespoon fresh ground Italian seasoning
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Rinse chicken, pat dry and season with salt and pepper. Put olive oil in a large sauté pan and heat pan over medium high heat. Cook chicken skin side down in small batches until browned. Remove from pan and reserve.
Add onions, peppers and garlic to pan and sauté over medium heat until tender, about 5 minutes. Add wine and stir to deglaze pan. Cook for two minutes then add tomatoes and seasonings.
Pour tomato mixture into a 13 by 9 baking dish. Nestle chicken in sauce, leaving skin exposed to crisp up. Bake at 350 degrees for 30 minutes or until chicken juices run clear. Serve over pasta of your choice with bread and a salad.
