Italian Chicken Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 chicken thighs, skin-on and bone-in, with extra fat removed
02 -
Salt and freshly ground black pepper for seasoning
03 -
Olive oil, extra virgin
→ Vegetables & Aromatics
04 -
1 small onion (yellow), diced finely
05 -
2 ribs of celery, sliced
06 -
1 bell pepper, evenly diced (mix of green and red)
07 -
8 oz of mushrooms, baby bella or white, sliced thin
08 -
3 garlic cloves, minced small
→ Herbs & Seasonings
09 -
A teaspoon of dried oregano leaves
10 -
3 sprigs of fresh thyme
11 -
2 tablespoons parsley (fresh), chopped, plus more for garnish
12 -
A small pinch of crushed red pepper flakes
→ Sauce
13 -
1 cup of red wine
14 -
A 28-ounce can of crushed tomatoes
# Instructions:
01 -
Dry the chicken thighs with a paper towel, then coat them with plenty of salt and pepper, including under the skin for extra flavor.
02 -
In a big pan, heat up 2 tablespoons of olive oil over medium-high heat. Once it shimmers, place the chicken with the skin side down. Let it cook for 4 minutes per side, until the skin turns golden. Take the chicken out and set aside.
03 -
Using the same pan, toss in the onions, celery, bell peppers, mushrooms, and garlic. Sprinkle in some oregano, thyme, parsley, salt, pepper, and red pepper flakes. Stir everything often while cooking for 5 to 6 minutes until the veggies soften.
04 -
Pour red wine into the pan and let it simmer until the liquid reduces by half. Stir in the crushed tomatoes and keep cooking for 5–10 minutes on medium, stirring here and there.
05 -
Put the chicken back in the pan. Lower the heat to medium-low, cover it, and simmer for 30 minutes, or until the chicken's fully cooked. Sprinkle extra parsley on top just before serving.
# Notes:
01 -
To use a slow cooker, brown the chicken in a pan first. Then, add everything into your crockpot and cook for 4 hours on HIGH or 8 hours on LOW.
02 -
Store leftovers in the fridge for up to 4 days in a sealed container, or freeze them for as long as 3 months.