- Cooking Time: 50
- Servings: 4
- Preparation Time: 15
BackstoryAnother 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.