Chicken Italian

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 1 red bell pepper, seeded and sliced lengthwise
• 4 garlic cloves, chopped
• 4 chicken breast halves (skin removed) or 8 chicken thighs (skin removed)
• 1 (14 1/2 ounce) can crushed tomatoes, in thick puree
• 1/4 cup red wine
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• fresh ground black pepper
• 2 (15 ounce) cans cannellini, rinsed and drained ( kidney beans)
• 3 tablespoons chopped fresh parsley
• 1 cup pitted kalamata olive
• freshly grated parmesan cheese, for sprinkling on top

Recipe

• 1 preheat oven to 350°f.
• 2 in dutch oven over medium heat, warm 1 tablespoon oil.
• 3 add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes.
• 4 remove to a plate.
• 5 add remaining oil and brown chicken about 5 minutes on each side.
• 6 drain on paper towels and remove excess grease from pan.
• 7 return chicken, vegetables and remaining ingredients to dutch oven and mix gently.
• 8 cover and bake until chicken is no longer pink in center, about 1 hour, stirring once.