Roman Chicken with Peppers

This easy, colorful combination of Mediterranean ﬂavors always tastes best the day after you make it.

2 tablespoons extra-virgin olive oil

6 skinless boneless chicken thighs

½ teaspoon salt

½ teaspoon pepper

½ red bell pepper, sliced

½ yellow bell pepper, sliced

2 cloves garlic, minced

1 cup dry white wine

1 tablespoon chopped thyme

1 tablespoon chopped oregano

1 (15-ounce) can diced tomatoes

½ cup chicken stock

2 tablespoons capers

½ cup chopped parsley

Heat the olive oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper and brown in the skillet, 2- 3 minutes on each side. Remove the chicken pieces and set aside.
Add the peppers to the hot skillet and sauté for 5 minutes, or until just tender. Add the garlic and cook for another minute, until fragrant. Stir in the white wine and herbs and simmer for 5 minutes. Add the tomatoes and chicken stock, bring to a simmer, and return the chicken pieces to the pan. Reduce the heat, cover, and cook for about 20 minutes, until the chicken is cooked through and tender.
Stir in the capers and parsley. Serve over whole wheat pasta or brown rice.

An Oldways Recipe

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