Keep this dish low carb and serve over cauliflower rice or have a side of green veggies- OR you can serve it over Pasta or Rice. Since I was cooking for my man child yesterday I decided to carb load this recipe up because he is a hungry man when he comes home from practice. I went on a run to little Italy in San Diego and found a market that had fresh pasta and I couldn’t resist (now picture me running home with a bag of pasta in my hand)!
3 skinless chicken breasts cut in half to make filets or 6 chicken thighs for richer flavor
1 tablespoons olive oil
2 tablespoons minced garlic (or 8 cloves)
1 onion, thinly sliced
1 yellow pepper, diced
1 red pepper,
10 oz | 300g mushrooms, sliced (optional if you dont like mushrooms)
8 sprigs of thyme, leaves removed
½ teaspoon red pepper flakes
2 tablespoons freshly chopped parsley (1 tbsp dried if you dont have fresh)
2 tablespoons freshly chopped basil (1 tbsp dried if you dont have fresh)
150 ml red wine or you can use white
1 cup of chicken broth
2x 14 oz cans crushed tomatoes
4 mini Roma tomatoes, chopped
½ cup pitted Kalamata olives, chopped
1 jar of capers drained
1. Season chicken with salt and pepper.
2. Heat oil in Large Pan or skillet over medium heat. Add the garlic and saute until fragrant (about 30 seconds). Add the onion, peppers, mushrooms and the herbs (parsle, basil, thyme leaves, oregano, red pepper flakes). Sauté for 5 minutes until the onion is transparent and the vegetables are beginning to soften.
4. Pour in the wine and allow it to simmer and reduce down (about 5 minutes). Then add Chicken broth and repeat process of reducing down.
5. Add the can of crushed tomatoes and Roma tomatoes. Season with salt and pepper to your tastes. Reduce heat and allow the mixture to simmer. Continue to cook over stove top for 20-30 minutes while the sauce reduces and thickens. Chicken should be falling off the bone when it is done.