This is a family favourite. I like to make it with skinless, boneless chicken. Before cooking the chicken, I like to marinate it so that its flavour is enhanced. When the dish has finished cooking, the flavour of the peppers, chicken, thyme, and oregano blend together very nicely. We have served this dish accompanied by noodles with some of the sauce poured over, but usually, we eat it with no accompaniment other than a slice of bread.
Ingredients:
5 tablespoons olive oil
1 onion, sliced
1 garlic clove, chopped
1 cup of sliced mushrooms
2 yellow peppers, sliced
1 cup chicken broth
2 fresh medium tomatoes peeled, seeded, and chopped
2 tablespoons fresh thyme
1 tablespoon dried oregano
salt and pepper to taste
chopped parsley for garnish
For the marinade:
salt and pepper
1 clove of garlic, finely chopped
1 clove of garlic, finely chopped
a few sprigs of thyme
2 tablespoons olive oil
1 tablespoon Pecorino Romano cheese
a few dashes of balsamic vinegar
2 tablespoons olive oil
1 tablespoon Pecorino Romano cheese
a few dashes of balsamic vinegar
Directions:
- Rub the chicken with the marinade ingredients and place it in a bowl. Refrigerate for about two hours. Bring the chicken to room temperature before cooking.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Brown the chicken on all sides, remove it to a bowl and set it aside.
- In the same Dutch oven heat the rest of the oil, add the onions, peppers, oregano, and garlic, season with salt and pepper, and cook for 10 minutes until the peppers have softened.
- Add the mushrooms, stirring, and cook until they are soft. As you are stirring, the pan will deglaze.
- Stir in the tomatoes and the thyme and season with salt and pepper.
- Add the chicken broth.
- Add the reserved chicken and simmer until it's tender and the liquid is almost gone, about 40 minutes. You want this dish to be juicy and saucy, not dry.
- Serve the chicken accompanied by noodles if desired. Spoon the sauce over, and garnish with Parmesan cheese and parsley.
