Ingredients
- 2 chicken breasts
- 4 chicken thighs, bone in
- 2 teaspoons Salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 tablespoons olive oil, plus more if needed
- 1/2 cup flour
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 6 cloves garlic, crushed
- 10 fresh mushrooms, quartered
- 1 (28 ounce) can tomatoes, drained and coarsely chopped
- 1/2 cup dry white wine
- 1 1/2 teaspoons dried oregano
- Parmesan cheese, to taste
- 1/4 cup Fresh basil leaves, coarsely chopped
Make it step by step
- In a medium-sized bowl, mix salt, pepper and flour together.
- Wash chicken and remove excess skin. Dredge in flour mixture and shake off excess.
- Heat oil is a large non-stick skillet over medium-high heat. Add chicken and brown on all sides.
- Remove from the pan and drain on paper towels.
- To the same skillet add the onion and garlic and stir until onion is soft, but not browned. Next, add red pepper and mushrooms; cook, stirring occasionally until softened.
- Add tomatoes, white wine and oregano and cook until alcohol has burned off; 3-5 minutes.
- Return chicken to skillet, cover and simmer on low for one hour.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.