Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons extra virgin olive oil
  • 4 boneless (skinless chicken thighs)
  • 28 ounce can of whole tomatoes with juices
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 tablespoon capers
  • 3 large pepperoncinis
  • 1/4 c. jarred roasted red pepper
  • 1 tablespoon balsamic vinegar
  • Salt and Pepper

Instruction

  • Heat the olive oil in a large Dutch oven or other heavy bottomed pot over medium-high heat until nearly smoking. Add the chicken thighs in a single layer and let brown undisturbed for 90 seconds on each side.
  • Add the remaining ingredients and allow the contents to come to a boil. Turn the heat down to medium and cook, uncovered, until the chicken is cooked through and the sauce is thick (about 60 minutes).
  • Optional: Serve with pasta, topped with grated Parmesan cheese and fresh basil.