ITALIAN CHICKEN WITH TOMATOES, PEPPERS & CAPERS

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Inspired by cafedelites & Italian travels

Ingredients:

•    2-4 Tbsp EVOO

•    2 lb of chicken breasts (or thighs)

•    4-5 garlic cloves, minced

•    1 yellow onion, diced

•    2 bell peppers, diced

•    1 large carrot, peeled and chopped

•    3-4 Tbsp capers

•    ¼ cup olives

•    1 Tbsp dried oregano

•    28 oz crushed tomatoes, drained

•    2 Tbsp tomato paste

•    150 ml red wine       

•    ½ Tbsp red pepper flakes

•    Salt & pepper (for chicken & to taste)

INSTRUCTIONS:

·    Sprinkle chicken with salt & pepper

·    Add EVOO to skillet over medium-high heat.  Add chicken and cook for about 5 minutes, turning often until they are slightly browned. Remove from heat.

·    Add the garlic and onions to the pan and cook for 3-4 minutes.  Add the peppers and carrot; cook until they start to soften. 

·    Add the chicken back to the pan along with the wine and simmer for 5 minutes

·    Add the tomatoes, tomato paste, capers, olives, oregano, salt and chili flakes.

·    Reduce heat to low/simmer for 30-40 minutes or until chicken is fully cooked.  Serve with pasta, rice or side of roasted veggies.