Ingredients
- 2 Tbsp extra-virgin olive oil
- 6 skinless boneless chicken thighs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 Tbsp chopped thyme
- 1 Tbsp chopped oregano
- 1 (15 oz.) can diced tomatoes
- 1/2 cup chicken stock
- 2 Tbsp capers
- 1/2 cup chopped parsley
Ingredients:
1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper and brown in the skillet, 2 to 3 minutes on each side. Remove the chicken pieces and set aside.
2. Add the peppers to the hot skillet and sauté for 5 minutes, or until just tender. Add the garlic and cook for another minute, until fragrant. Stir in the white wine and herbs and simmer for 5 minutes. Add the tomatoes and chicken stock, bring to a simmer, and return the chicken pieces to the pan. Reduce the heat, cover, and cook for about 20 minutes, until the chicken is cooked through and tender.
3. Stir in the capers and parsley. Serve over whole wheat pasta or brown rice.
Yield: 4 servings
Per serving: Calories: 213; Total Fat: 11 g; Saturated Fat: 1 g; Total Carbohydrate: 8 g; Total Sugars: 3 g (Added, 0 g); Dietary Fiber: 2.5 g; Protein: 15 g; Sodium: 430 mg; Potassium:149 mg; Calcium: 70 mg; Vitamin D: 0 mcg; Iron: 2 mg.
(Tbsp=tablespoon(s); tsp=teaspoon; oz=ounce; g=gram(s); mg=milligrams; mcg = micrograms)
Recipe and photo courtesy of Oldways, www.oldwayspt.org