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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A hearty one pot chicken dinner with loads of colourful veggies, chickpeas and a splash of white wine Ingredients:
1 tablespoon olive oil |
12 boneless skinless chicken thighs |
1 1/2 cups red onions, coarsely chopped |
2 teaspoons garlic, minced |
3 cups mushrooms, sliced |
1 zucchini, sliced |
1 yellow bell pepper, sliced |
2 tablespoons fresh basil or 1 1/2 teaspoons dried basil |
2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano |
2 tablespoons fresh rosemary or 1 1/2 teaspoons dried rosemary |
1 (22 ounce) can pasta sauce |
1/2 cup white wine |
1 cup chickpeas or 1 cup white kidney beans, rinsed and drained |
1/4 teaspoon black pepper |
1/4 cup parmesan cheese or 1/4 cup romano cheese |
Directions:
1. Heat olive oil in a large skillet over medium high heat. Add chicken thighs. Cook until chicken is lightly browned, 2 - 3 minutes on each side.
2. Remove chicken from skillet and keep warm.
3. Add onions and garlic to the same skillet. Cook and stir until onions begin to soften, about 3 minutes. Add mushrooms, zucchini and yellow pepper. Cook and stir until vegetables are tender crisp, about 6 minutes. Stir in chopped herbs and cook for 1 more minute.
4. Add pasta sauce, wine, chick peas and black pepper. Bring mixture to a boil. Reduce heat to medium low.
5. Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes.
6. Remove from heat and let stand uncovered for another 5 minutes to cool slightly.
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