Prep Time: 10 mins Cook Time: 95 mins
4 boneless chicken breasts
4 boneless chicken thighs
3 Tbls of extra virgin olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 carrot, chopped
2 stalks of celery, chopped
3 cloves of garlic, chopped
1 cup of dry red wine
1/2 cup of chicken broth
1 cup of green olives
1 15oz. Can of diced tomatoes
1 tsp of dried oregano
1 tsp of dried thyme
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
¼ cup of fresh parsley, chopped
Pre-heat the oven to 350 degrees F.
In a large casserole dish sauté the chicken in the olive oil until slightly brown.
Remove from pan and set aside.
Over medium heat sauté the peppers, onion, carrot, celery and garlic for 2 to 3 minutes.
Deglaze the pan with the red wine and chicken broth while stirring.
Add the green olives, tomatoes, oregano, thyme, salt and pepper.
Return the chicken to the casserole dish.
Cover and place in the oven for around 1 and a half hours until chicken is tender and the sauce is a deep red color.
Plate the chicken and top with vegetable sauce and sprinkle with fresh parsley.