Preparation Time: 15 minutes
Cook Time: 70 minutes
Cut: Bone-in chicken
Ingredients
3 Tbsp (45 ml) olive oil, divided
8 bone-in skinless or skin-on chicken thighs and breasts (about 3 lbs)
½ tsp (2.5 ml) salt and pepper
1 medium onion, chopped
4 cloves garlic, minced
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seed and chopped
2 medium carrots, peeled and chopped
1 cup (250 ml) mushrooms, sliced
1/2 cup (125 ml) pitted Kalamata olives
8 sprigs fresh thyme or 3 sprigs fresh rosemary (or 1 tsp dried)
1 tsp (5 ml) dried oregano
1/2 cup (125 ml) red wine or chicken broth
650 ml jar of tomato pasta sauce
½ tsp (2.5 ml) red pepper flakes
Fresh parsley to garnish
Preparation
Heat 2 Tbsp oil in cast iron skillet (or Dutch oven). Salt and pepper chicken and sauté chicken on both sides until golden. About 3-4 minutes per side. Remove chicken from skillet and set aside.
Add remaining oil to pan. Sauté onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant. Add the peppers, carrot, mushrooms and herbs. Cook for 5 minutes until vegetables begin to soften.
Pour in the wine or broth, scraping bottom of the skillet. Cook until liquid slightly reduced (about 2 minutes). Add the tomato pasta sauce, chili flakes. Return chicken to skillet and submerge into vegetables and sauce.
To cook stove top: Cover with lid, reduce heat to low and simmer (stirring occasionally) for 50 minutes or until chicken is cooked and tender. Add olives and allow to simmer another 10 minutes. Use a meat thermometer to ensure chicken is thoroughly cooked. Thermometer inserted into thickest part of breast or thigh meat should read 165F (74C). Turn off heat and let chicken rest for 10 minutes before serving. Garnish with fresh parsley.
To cook in oven: Preheat oven to 375 F. Cover with lid and bake for 50 minutes. Remove lid, add olives and bake for another 10 minutes until chicken is cooked thoroughly cooked. Use a meat thermometer to ensure chicken is thoroughly cooked. Thermometer inserted into thickest part of breast or thigh meat should read 165F (74C). Remove from oven and let chicken rest for 10 minutes before serving. Garnish with fresh parsley.
