Braised Chicken with Green Peppers and Tomatoes

Here is a super great scrumptious meal that I made from the recipe-a-day calendar that Bob gave me for Christmas. It is really easy to make other than some prep time. After that you can pretty much let it simmer as long as you like, the longer the better! Also would go well over some noodles or rice.

6 SERVINGS Chicken thighs remain tender even after cooked through, so they work better in braises than chicken breasts, which can become dry if overcooked.

INGREDIENTS:

4 tablespoons (approx) extra-virgin olive oil, divided
2 1/4 pounds skinless boneless chicken thighs (about 12)
1 large onion, minced
3 garlic cloves, minced
2 tablespoons minced fresh Italian parsley
2 green bell peppers, cut into 1-inch squares
6 whole tomatoes from 28-ounce can, drained, chopped
1 cup dry white wine (I used a Chardonnay)

HEAT 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer chicken to platter (reserve skillet).

ADD onion, garlic, and parsley to same skillet; saute until onion is soft, scraping up browned bits, about 4 minutes. Add bell peppers, tomatoes, and wine; return chicken to skillet. Cover, simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes (I did much longer on a low simmer, is fine as long heat is not too high, lets flavors sink in and gives time to leisure about or do chores). Season to taste with salt and pepper.


Not my picture, but you get the idea. YUMM!