- One 4 pound chicken, cut into serving pieces, trimmed of excess fat (or 3 1/2 to 4 pounds of chicken thighs, bone in, skin on)
- 2 Tbsp extra virgin olive oil
- 1 medium onion, thinly sliced root to tip, about 1 1/2 cups
- 1 red or green bell pepper, seeded, sliced into 1/4-inch wide slices
- 8 ounces cremini mushrooms, thickly sliced
- 2 garlic cloves, thinly sliced
- 1/3 cup white or red wine
- 2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices, or 1 28 ounce can of plum tomatoes in their juice
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dry thyme (or 2 teaspoons fresh, chopped)
- 1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)
- Freshly grated Parmesan cheese
- Brown the chicken: Rinse chicken and pat dry. Season the chicken pieces on all sides with salt. Heat olive oil in a large skillet on medium heat. Working in batches so that you don't crowd the pan, place the chicken pieces skin side down in the pan. Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side. Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 Tbsp of fat in the pan, add more olive oil until you have about that much oil coating the pan.
- Sauté the onions, bell peppers, mushrooms, garlic: Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high. Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes. Add the garlic to the pan and cook a minute more.
- Deglaze pan with wine, add tomatoes, spices: Add the wine and scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes. Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes.
- Add chicken back to pan, partially cover, cook until tender: Place the chicken pieces on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly ajar. Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.
You may also like
Italian Pot Roast Italian pot roast recipe. Rump or chuck beef roast, first browned in olive oil, then slow cooked in a sofritto base of carrots, celery, and onion, with Italian plum tomatoes and red wine. Peanut Butter Balls (Buckeyes) Chocolate-dipped peanut butter buckeyes are so easy to make at home and are essential for any cookie tray. Grilled Mexican Street Corn (Elotes) Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out! Cheese Tacos Simple and easy cheese tacos recipe, made with corn tortillas, fried in a little butter, folded over grated cheddar or Monterey Jack cheese. Also known as quesadillas.