Author Notes
The ultimate "set it and forget it" comfort food, this one dish wonder showcases bone-in chicken thighs, bell peppers and white wine, adding oomph to your usual tomato sauce. —Brooke F.
Ingredients
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6
bone-in, skin-on chicken thighs
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2
medium bell peppers (red, yellow or orange), sliced into ½-inch wide strips
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1
small yellow onion, thinly sliced
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8 ounces
baby bella mushrooms, sliced
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2
cloves garlic, minced
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Olive oil, to drizzle
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Salt and freshly ground black pepper to taste
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28 ounces
can whole (or crushed) tomatoes
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1/3 cup
dry white wine
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2
sprigs fresh oregano
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Chopped parsly, to finish
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For serving: cooked rice, pasta or a hunk of warm, crusty bread
Directions
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Preheat oven to 375.
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Add sliced peppers, mushrooms, garlic and onions to a large casserole dish. Drizzle with olive oil, season with salt and pepper (about 1/4 tsp of each) and toss.
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If using whole tomatoes, crush by hand. Pour crushed tomatoes and juices over the vegetables. Add white wine and sprigs of fresh oregano.
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Pat the chicken with a paper towel to dry, season with salt and pepper (about 3/4 tsp of each) and place over sauce and vegetables, skin side up. Drizzle with olive oil.
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Bake for 45-50 minutes, or until chicken skin is cooked through and juices are running clear.
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Remove oregano stems and serve with cooked rice, pasta or a hunk of warm, crusty bread. Finish with chopped fresh parsley.
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