makes 3 servings
1 lb. chicken, skin and bone in
2 tsp. olive oil
Pinch of salt
1 yellow onion, cut into thin strips
2 bell pepper, cut into thin strips
4 garlic cloves, diced
1/2 cup white wine (optional)
14.5 oz. can diced tomatoes
1 tsp. dried thyme
1/4 cup fresh parsley, diced
1. In a large pan over medium heat, add olive oil and chicken, skin side down. Cook for about 5 minutes, or until browned. Flip sides and cook until browned.
2. Add onions and bell pepper to the chicken. Sauté veggies for 2-3 minutes. Add garlic. Sauté for another minute.
3. Add white wine (if using). Cook for 5 minutes.
4. Add diced tomatoes and dried thyme, then cover the pan and reduce heat to low. Cook for 20-30 minutes, until chicken is cooked all the way through.
5. Top with fresh parsley.