Part stew. Part one pot meal. All parts delicious! Golden seared chicken is simmered in a marinara sauce full of vegetables to create a comforting & scrumptious meal. I'm normally not a fan of chicken thighs but they really add a lot of flavor and moistness to this dish. This recipe from Rocco DiSpirito is still extremely healthy even with the chicken.
4 boneless, skinless chicken thighs (about 4 oz each)
1/2 tablespoon extra-virgin olive oil
1 (8 oz) package button mushrooms, sliced (or buy pre-sliced)
1 large green bell pepper, cut into a large dice
1/2 cup red wine
1.75 cups marinara sauce (I prefer Classico)
1/2 cup fresh basil, roughly chopped
salt and pepper
1. Heat a Dutch oven (or heavy duty saucepan) over medium heat. Season the chicken with salt and pepper. Once the pot is hot, add the olive oil.
2. Add the chicken to pot and sear on both sides until it is golden brown (about 4 minutes per side). Transfer the chicken to a plate and set aside.
3. Add the mushrooms and bell peppers to the pot. Season with salt and pepper, and cook until vegetables have softened a bit, about 8 minutes. Don't worry if vegetables stick a little in the beginning, they will release moisture as they cook.
5. Add the marinara sauce and the basil and bring the sauce to a simmer.
6. Add the browned chicken, pushing each piece down in order to submerge it as much as possible (you can spoon a little sauce on top of the chicken as well). Bring to simmer, then reduce heat to medium low. Cover the pot and simmer until chicken is cooked through and tender, about 15 minutes.
Nutrition Information--approximately 240 calories per serving, 6.9 g fat, 26 g protein, 2 g fiber, 12 g carbs