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Recipe Summary

prep:
20 mins
cook:
41 mins
total:
1 hr 1 min
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tbsp of the olive oil
    in a large Dutch oven over
    medium-high heat. Season
    chicken with ½ tsp of the salt
    and 1/8 tsp of the black pepper.
    Cook skinned side down
    5 minutes; turn and cook
    3 minutes. Remove to a plate.

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  • Add remaining 1 tbsp olive
    oil; stir in onion, peppers
    and garlic. Cook 5 minutes, stirring occasionally. Add
    mushrooms and tomato
    paste; cook 3 minutes. Stir
    in broth and tomatoes,
    scraping any browned bits
    from bottom of pan. Bring to
    a boil and simmer, with lid
    ajar, 10 minutes.

  • Stir in remaining 1 tsp salt,
    remaining 1/8 tsp black
    pepper and the oregano and
    thyme. Place chicken pieces
    into sauce and add any
    accumulated juices from
    plate. Simmer, with lid ajar,
    15 minutes. Stir in basil
    leaves. Serve with polenta,
    if desired.

Nutrition Facts

382 calories; fat 8g; cholesterol 140mg; saturated fat 2g; carbohydrates 16g; insoluble fiber 4g; protein 60g; sodium 1128mg.
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