Happy Friday, Friends!! This is one of those culinary creations that greets your family and guests at the front door; with an enticing aroma that automatically brings them to the source to see what's cookin'!! Remember, when I use an asterisk*, it denotes changes I would make or suggestions................
(serves 4)
2 T. EVOO (Extra Virgin Olive Oil)
8 boneless chicken thighs or a mix of thighs and drumsticks
Kosher* salt and freshly* ground pepper, to taste
1 med. sweet* onion, thinly sliced
1 red bell pepper, thinly sliced
10-12 green or black olives, pitted and roughly chopped
4 cloves of garlic, minced
1 t. red pepper flakes (or to taste*)
1/2 cup dry red wine (I like to use Merlot* or Cab*. just make sure it is something you would drink*)
1&1/2 cups low sodium* chicken broth or chicken bone broth*
1 lb. Italian tomatoes (Roma*), coarsely chopped
2 T. chopped flat leaf parsley
Heat the oil in a large cast-iron skillet or saute pan over high heat. Season the chicken with S&P, and add to the skillet, skin side down. Cook 8-10 min. until lightly browned and crisp on all sides. Transfer to a plate. Lower the heat and add the onion, bell pepper, olives, garlic, and pepper flakes. Cook until the veggies have softened, about 10 min. Pour in the wine and simmer, stirring occasionally, until it's nearly evaporated, about 5 min. Add the broth and tomatoes to the skillet. Return the chicken to the pan, tucking it into the veggies, skin side up, and bring to a simmer. Cook over med. heat for another 20 min., until the chicken is extremely tender and the sauce is reduced by half. Sprinkle with parsley. Serve on soft polenta, quinoa, or a small bed of creamy mashed potatoes.
"God provides for His people through His people."
Have FUN today, and Bless someone with your time!!
Love,
MM
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