2 tablespoons extra virgin olive oil
8 boneless chicken thighs
1 onion, sliced
1 bell pepper, sliced
2 pickled hot peppers, sliced
3 cloves garlic, sliced
1/2 cup dry red wine
1 1/2 cups chicken stock
1 pound plum tomatoes, chopped
2 tablespoons parsley, chopped
Method of Preparation:
1. In a deep skillet, heat the olive oil. Season the chicken thighs with salt and pepper and add the chicken to the skillet, skin side down. Cook over moderately high heat, turning once until lightly browned and crisp, about 8 minutes. Transfer to a plate.
2. Add onion, bell pepper, pickled peppers and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Pour in wine and simmer, stirring occasionally, until nearly evaporated, about 5 minutes.
3. Add the chicken stock and tomatoes to the skillet and season lightly with salt and pepper. Return the chicken to the pan, nestling it in the vegetables skin side up, and bring to a simmer. Cover partially and cook over moderate heat for 30 minutes, until the chicken is tender and the sauce is reduced by half. Sprinkle with parsley.
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