Pasta Sauce With Chicken and Peppers |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This recipe by Canadian chef Michael Smith is easy to prepare and so tasty! I remove the skin from the chicken to reduce the fat. Ingredients:
6 -8 chicken thighs |
3 tablespoons olive oil |
2 onions, diced |
8 garlic cloves, sliced |
1 cup red wine |
1 sweet red pepper, diced |
1 sweet green pepper, diced |
1 (28 ounce) can crushed tomatoes |
1 (5 1/2 ounce) can tomato paste |
salt |
black pepper |
Directions:
1. Place a large pot on the stove and turn the heat to high.
2. Add the olive oil and brown the thighs, skin side down.
3. When the skin is golden brown, flip the thighs and brown the other side.
4. Remove and set aside on a plate.
5. Drain the excess fat from the pan and put back on the heat.
6. Add the onions and stir and scrape up any brown bits on the bottom of the pan.
7. When the onions are golden and caramelized, add the garlic.
8. Cook for about 3 minutes.
9. Add the wine, chicken thighs, peppers, tomatoes and tomato paste.
10. Cover with a lid and let simmer for 1 hour.
11. Serve over a short pasta such as penne or rotini.
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