Chicken Italian
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 red bell pepper, seeded and sliced lengthwise
- 4 garlic cloves, chopped
- 4 chicken breast halves (skin removed) or 8 chicken thighs (skin removed)
- 1 (14 1/2ounce) can crushed tomatoes, in thick puree
- 1⁄4 cup red wine
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1 teaspoon salt
- fresh ground black pepper
- 2 (15 ounce) cans cannellini, rinsed and drained (white kidney beans)
- 3 tablespoons chopped fresh parsley
- 1 cup pitted kalamata olive
- freshly grated parmesan cheese, for sprinkling on top
Directions
- Preheat oven to 350°F.
- In Dutch oven over medium heat, warm 1 tablespoon oil.
- Add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes.
- Remove to a plate.
- Add remaining oil and brown chicken about 5 minutes on each side.
- Drain on paper towels and remove excess grease from pan.
- Return chicken, vegetables and remaining ingredients to Dutch oven and mix gently.
- Cover and bake until chicken is no longer pink in center, about 1 hour, stirring once.
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