Chicken Pepperonata
This recipe is simple country recipe of chicken, baked over with peppers and tomato and served with a crusty multi-grain bread. My kinda meal for sure:
- 8 chicken thighs, boneless and skinless
- 2 Tbs whole wheat flour
- 2 Tbs olive oil
- 1 garlic clove, crushed
- 1 each: red, yellow and green peppers, thinly sliced lengthwise
- 1 can chopped tomatoes (I use my canned ones)
- 1 Tbs fresh oregano (or ½ tsp dried), chopped or Herbs du Provençe
Toss the thighs in flour, shake off excess. Heat oil in skilletand cook chicken quickly over medium-high heat to seal. When lightly browned, remove from the pan.
Add onion and cook over medium heat until soft. Add garlic, peppers, tomatoes and herbs. Bring to a boil, stirring regularly. Arrange the chicken over the veggies, season with salt and pepper, then cover the pan tightly and simmer 20-25 min, or until the chicken is completely cooked and tender. Adjust seasoning and serve with crusty whole wheat bread.
Note: for extra flavour, replace the canned tomatoes with 1 cup white wine and add fire roasted or sun dried tomatoes.
