Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil (, divided use)
  • 4 bone-in skin-on chicken thighs ((can substitute boneless skinless chicken thighs or chicken breasts))
  • 1 1/2 cups thinly sliced bell peppers ((I used both red and green))
  • 1/2 cup thinly sliced onion
  • 1 cup sliced mushrooms
  • 2 teaspoons garlic (minced)
  • 1/2 cup kalamata olives (pitted and halved)
  • 1/2 cup white wine
  • 15 ounce can crushed tomatoes (do not drain)
  • 8 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste.
  • 2 tablespoons parsley (chopped)

Instruction

  • Preheat the oven to 375 degrees,
  • In a large deep pan heat 2 teaspoons of olive over medium high heat. Season the chicken generously on both sides with salt and pepper.
  • Place the chicken, skin side down in the pan and cook for 5-6 minutes or until deep golden brown.
  • Flip the chicken and cook on the other side until browned, 5-6 minutes.
  • Remove the chicken from the pan and place on a plate.
  • Add the remaining teaspoon of olive oil to the pan along with the onions, peppers and mushrooms.
  • Cook for 7-9 minutes or until vegetables have softened and are starting to brown. Add the garlic and olives and cook for 30 seconds. Season the vegetables with salt and pepper.
  • Add the wine to the pan and bring to a simmer. Cook for 5 minutes or until wine has reduced by half.
  • Add the tomatoes, tomato sauce, tomato paste, Italian seasoning, and salt and pepper to taste. Stir until well combined.
  • Place the chicken back in the pan on top of the tomato-vegetable mixture. Spoon some of the tomato mixture over the chicken.
  • Cover the pan and put it in the oven. Bake for 35 minutes or until chicken is done.
  • Remove the pan from the oven. Sprinkle with chopped parsley, then serve.