Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- Flour for dredging (appx. 1 cup)
- 6 boneless (skinless chicken thighs)
- 1/2 green (orange, and yellow pepper, sliced)
- 1 small onion (sliced)
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 cups diced tomatoes (with the juice)
- 3 garlic cloves (peeled and minced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Small handful fresh Italian parsley (chopped)
- 2 tablespoons butter
- Small handful fresh basil (sliced)
Instruction
- Trim off all visible fat from the chicken thighs, and lightly dust them with flour. Shake off any excess.
- And the oil to a wide skillet over medium-high heat.
- When the oil is hot, add the chicken and cook for 5 to 6 minutes on each side or until nicely browned.
- Remove the chicken from the pan and set aside.
- Add the onions and peppers to the pan and cook for 4 - 5 minutes or until lightly charred.
- Add garlic, oregano, and thyme and cook for one minute or until fragrant.
- Pour in the wine, and scrape up any browned bits of food in the bottom of the pan.
- Let the wine simmer and reduce for about 1 to 2 minutes.
- Add the chicken broth, tomatoes, and return the chicken thighs to the pan. Nestle the chicken down in the sauce and spoon some over the top.
- Turn the heat down to medium-low, cover the pan, and simmer gently for 30 to 35 minutes or until the chicken is cooked through. You don't want the sauce to reduce too much, so adjust the heat accordingly to keep this at a very gentle simmer.
- When the chicken is done and the sauce has slightly thickened, taste the sauce and add salt and pepper to your liking.
- Add the butter and parsley and stir to combine until the butter is melted.
- Serve over pasta, rice or polenta with the fresh basil sprinkled on top.
