Ingredients
6 Servings
| 2 tbsp | Pastene Pure Olive Oil | |
| 12 | Chicken thighs, halved and sliced | |
| 1 | large onion, diced | |
| 2 tbsp | Pastene Minced Garlic | |
| 1 can | Pastene Kitchen Ready Ground Tomatoes | |
| 1 can | Pastene Diced Ready Spiced Tomatoes | |
| 1/2 cup | chicken stock | |
| 2/3 cup | dry white wine | |
| 1 sprig | fresh rosemary | |
| 1 | bay leaf | |
| 1 jar (7oz) | Pastene Roasted Peppers, drained and sliced | |
| 1/2 cup | Pastene Pitted Olives | |
| salt and pepper |
Directions
- Preheat oven to 350В°F (180В°C).
- Heat olive oil in a large, oven-proof skillet. Add chicken and cook over medium heat until browned on both sides. Remove from skillet.
- In same skillet, cook onion and garlic about 5 minutes over medium heat. Stir in ground and diced tomatoes, chicken stock, wine, rosemary, and bay leaf. Bring to a boil.
- Add reserved chicken and bake, uncovered, about 40 minutes or until chicken is tender. Stir in roasted peppers and olives, cook another 5 minutes and serve immediately, with sauteed watercress if desired.