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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a great recipe to pop in the oven and go out for a walk while it cooks. Takes about 10 minutes to get it in the oven and you are on your way. Serve with a green salad and garlic bread and you are set! 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 1/2 ounce) 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:
1. Preheat oven to 350°F.
2. In Dutch oven over medium heat, warm 1 tablespoon oil.
3. Add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes.
4. Remove to a plate.
5. Add remaining oil and brown chicken about 5 minutes on each side.
6. Drain on paper towels and remove excess grease from pan.
7. Return chicken, vegetables and remaining ingredients to Dutch oven and mix gently.
8. Cover and bake until chicken is no longer pink in center, about 1 hour, stirring once.
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