Ingredients:
2 tablespoons olive oil
1 large yellow onions, sliced
1 red bell peppers, seeded and sliced lengthwise
4 garlic cloves, chopped
4 chicken breast halves (skin removed) or 8 chicken thighs ( skin removed)
1 (14 1/2 ounce) cans crushed tomatoes, in thick puree
1/4 cup red wine
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
fresh ground black pepper
2 (15 ounce) cans cannellini, rinsed and drained ( white kidney beans)
3 tablespoons chopped fresh parsley
1 cup pitted kalamata olives
freshly grated parmesan cheese, for sprinkling on top
Directions:
Preheat oven to 350 F.
In Dutch oven over medium heat, warm 1 tablespoon oil.
Add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes.
Remove to a plate.
Add remaining oil and brown chicken about 5 minutes on each side.
Drain on paper towels and remove excess grease from pan.
Return chicken, vegetables and remaining ingredients to Dutch oven and mix gently.
Cover and bake until chicken is no longer pink in center, about 1 hour, stirring once.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.