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