Ingredients
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2 tablespoons olive oil
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1 large yellow onion, sliced
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1 red bell pepper, seeded and sliced lengthwise
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4 garlic cloves, chopped
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4 chicken breast halves (skin removed) or 8 chicken thighs (skin removed)
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1 (14 1/2 ounce) can crushed tomatoes, in thick puree
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1/4 cup red wine
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1/2 teaspoon dried thyme
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1 teaspoon salt
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fresh ground black pepper
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2 (15 ounce) cans cannellini, rinsed and drained (white kidney beans)
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3 tablespoons chopped fresh parsley
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1 cup pitted kalamata olive
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freshly grated parmesan cheese, for sprinkling on top
Instructions
- 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.