Preparation Time: 20 minutes
Cook Time: 45 minutes
Cut: Boneless chicken
Ingredients
2 Tbsp (30 ml) olive oil
8-10 boneless, skinless chicken thighs
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
1 medium white onion, diced
2 cloves garlic, minced
2 cups (500 ml) mushrooms, sliced
1 red, orange, and yellow pepper, seeds removed and chopped
1 28 oz (796 ml) can diced tomatoes
1 cup (250 ml) chicken broth
1 tsp (5 ml) oregano, dried
1 tsp (5 ml) basil, dried
2 tsp (10 ml) capers
½ cup (125 ml) Parmesan, grated
Preparation
Season thighs with salt and pepper. Heat canola oil to medium high in a Dutch oven. Brown thighs for 3 to 4 minutes per side. Remove and set aside on a clean plate.
Add onion and sauté for 3 minutes, add the mushrooms and peppers and sauté for an additional 5 minutes. Add tomatoes, broth, basil, and oregano. Simmer uncovered for 10 minutes. Add back-in chicken thighs and submerge in sauce. Cook for an additional 20 minutes until chicken is cooked through and sauce has thickened. Garnish with capers and Parmesan.
