• Cooking Time: 50
  • Servings: 4
  • Preparation Time: 15


Another great recipe from Massimo Capra's One Pot Italian Cookbook. Talk about healthy comfort food, this one will do it every time. Always makes my stomach smile when I eat this.

I like using some nice organic chicken thighs instead of using the whole chicken leg as the original recipe calls for.


  • 8 chicken thighs
  • salt and pepper
  • 4 tbsp extra virgin olive oil
  • 6 cloves of garlic, finely chopped
  • 1 med onion
  • 2 stalks celery, finely chopped
  • 1 med carrot, finely chopped
  • 2 bay leaves
  • 1/2 cup white wine
  • 2 red bell peppers, cut into wedges
  • 2 cups white mushrooms, quartered (If you really want to up the ante substitue Chantrelle or porcini or mix them half and half.)
  • 1 cup plum tomatoes, seeded and diced
  • 1/2 cup chicken stock
  • 1/2 bunch Italian parsley, chopped


  • Season the chicken thighs with salt and pepper. Heat the oil in a heavy-bottomed pot over high heat.
  • Sear the chicken thighs until golden brown. Turn over and sear the other side.
  • Add the garlic, onion, celery, carrot and bay leaves to the pot and stir and let cook for about 4 minutes.
  • Pour in the wine and cook until it evaporates.
  • Add the peppers, mushrooms, tomatoes and stock and stir well.
  • Reduce heat to low and simmer, covered for about 20 - 30 minutes.
  • When the chicken is cooked, tranfer it to a plate and let it sit, covered for 10 minutes.
  • Reduce the sauce to a creamy consistency, adjust the seasoning, and stir in the parsley.
  • Return the chicken to the pot to reheat and serve with the sauce spooned over the top.

Author Credit: Massimo Capra

© 2006-2017 BakeSpace, Inc. All Rights Reserved