(adapted from Williams-Sonoma Weeknight Fresh + Fast)
- 8 chicken thighs (you could use breasts but I wanted something different)
- salt & pepper
- 1 T olive oil
- fresh rosemary
- red bell pepper, sliced
- green bell pepper, sliced
- onion, halved then sliced
- Pancetta, chopped (first time I have ever used Pancetta)
- 1 can diced tomatoes
- white wine – about 1 c
- black olives
- capers, 2 T
In a dutch oven, heat the oil over medium-high heat. Salt & pepper the chicken and put it in the pot. Cook until brown – about 10-15 min. (My pan was full and I had to keep moving the chicken around – you could, and probably should, do this in batches.) Transfer the chicken to a plate or bowl.
Add the peppers, onion and pancetta to dutch oven. Saute until veggies begin to soften, about 5 minutes. Add the tomatoes, with the juice, wine, olives and capers. Bring to a boil.
Return the chicken to the pot. Reduce the heat to low, cover and simmer – about 30 minutes. Uncover and simmer until meat is tender and the sauce has thickened slightly, about 15 more minutes.
Serve! We had ours with baked cauliflower (recipe below picture).
Crispy Baked Cauliflower
- 1 head cauliflower, chopped
- 4-6 T flour
- garlic powder
- 2 c cornflakes, crushed
- 1 egg
Steam cauliflower until crisp-tender; drain.
Mix flour, garlic powder and paprika in a bowl. Stir steamed cauliflower into flour mixture. Lightly beat egg then stir into mixture.
Grease a baking sheet and spread the mixture out. Cover with crushed cornflakes.
Bake at 425 degrees 15-20 minutes until golden brown.
The cauliflower was great with the sauce from the chicken! The meal was a success!