i love this dish!<\/p>\n
I am a big fan of making dishes ahead of time so I won’t be rushed on the day of serving, and this works great as a make ahead dish!<\/p>\n
It looks like a lot of ingredients but they are easy to find and so worth it.<\/p>\n
I am currently thinking of modifying it into a soup because the flavors are \u00a0so good. If it turns out I will be adding it to the sooops page.<\/p>\n
Ingredients;<\/strong><\/p>\n 6 skinless bone in Chicken Thighs. (pull the skin off yourself, Haven’t seen skinless bone – in thighs)<\/p>\n 1\/2 tsp salt PLUS 1 tsp<\/p>\n 1\/2 tsp pepper, fresh ground if you have.PLUS 1 tsp<\/p>\n 1\/4 cup olive oil<\/p>\n 1 red bell pepper sliced<\/p>\n 1 yellow bell pepper sliced<\/p>\n 3 ounces bacon (about 3 strips)<\/p>\n 2 lagre cloves garlic chopped<\/p>\n 1 15 oz can diced tomatoes<\/p>\n 1\/2 cup dry white wine(sauvingnon blanc)<\/p>\n 1 Tbsp fresh thyme leaves chopped<\/p>\n 1 tsp fresh oregano leaves chopped<\/p>\n 1\/2 cup chicken stock \/ broth<\/p>\n 4 Tbsp capers (this is a must unless you hate capers but I can’t imagine that)<\/p>\n 1\/4 cup parsley chopped (flat leaf not curly)<\/p>\n Serve with orzo pasta, couscous, rice, or polenta<\/p>\n Directions;<\/strong><\/p>\n Season the chicken with 1\/2 tsp salt and 1\/2 tsp pepper. In a large heavy skillet heat oil over med. heat. When oil is hot brown chicken on both sides\/Remove and set aside.<\/p>\n Keeping the pan over med heat add the peppers and bacon and cook until peppers are browned and bacon is crisp.About 5 minutes.Add the garlic and cook 1 minute.Add the wine, tomatoes, and herbs. Using a wooden spoon scrape the browned bits off the bottom of pan. Return the chicken to pan and add the chicken broth.Bring mixture to a boil then reduce heat, cover and simmer until chicken is cooked through. About 20 to 30 minutes.<\/p>\n If serving immediately add the capers and parsley. Stir to combine and serve.<\/p>\n If making ahead of time, transfer chicken and sauce to a storage container, cool, and refrigerate. When ready to serve just reheat chicken over med heat. Add the capers and parsley. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" i love this dish! I am a big fan of making dishes ahead of time so I won’t be rushed on the day of serving, and this works great as a make ahead dish! It looks like a lot of ingredients but they are easy to find and so worth it. I am currently thinking […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":79,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-448","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages\/448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=448"}],"version-history":[{"count":1,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages\/448\/revisions"}],"predecessor-version":[{"id":449,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages\/448\/revisions\/449"}],"up":[{"embeddable":true,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages\/79"}],"wp:attachment":[{"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}