6 boneless, skinless chicken thighs
4 boneless, skinless chicken breasts
1 cup flour, seasoned with 1 tsp salt and 1/2 tsp pepper, for dredging
4 tbls extra virgin olive oil
2 brown onions, thinly sliced
2 bell peppers, thinly sliced
4 tbls butter
12 oz mushrooms, sliced
3/4 cup red wine
1/2 cup fresh basil, chopped
1/4 cup chopped fresh flat leaf parsley, chopped
2 tsps fresh thyme, chopped
28 oz can crushed tomatoes
Dredge the chicken pieces in the flour. Heat the olive oil in a deep dutch oven or heavy stock pot over med-high heat and brown the chicken, a few pieces at a time. Transfer the browned pieces to a plate while you finish the others. Do not cook the chicken through.
Once the chicken is all browned and on a plate to hold, add the butter to the pot, then add the onions and peppers and cook over med-high until the onions are translucent (about 10 minutes). Add the wine and deglaze the pan, scraping up any bits from the bottom. Cook a few minutes to reduce the wine. Stir in the tomatoes and add half a can of water. Stir the herbs and in. Return the chicken to the pot. Cover and simmer for 40 minutes. Add the mushrooms and simmer uncovered until they are tender and chicken is cooked all the way through, about 15 minutes more. Season with salt and pepper if needed.
Feeding7sisters 