Nutrition Information (per serving)
1 lb bone-in chicken thighs, skinned or boneless, skinless chicken breasts
1 Tbsp extra-virgin olive oil
½ tsp sea salt
Pinch freshly ground black pepper
1 med yellow onion, thinly sliced
½ med red bell pepper, thinly sliced
½ med yellow bell pepper, thinly sliced
1 cup sliced mushrooms
2 garlic cloves, minced
¾ cup burgundy wine
1 tsp dry basil
½ tsp dry oregano
1 tsp dry marjoram
1 bay leaf
4 cups canned organic whole tomatoes
¼ tsp sea salt
1 tsp cane sugar
2 cups cooked pasta, such as linguini, orzo or spaghetti
- Season chicken with salt and pepper. Heat olive oil in a large sauce pan over medium high heat and add chicken. Reduce heat to medium-low and cook meat for 10 minutes on meat side and 5 minutes on bone side, until browned. Be careful not to burn.
- Remove from pan.
- Add onions, peppers, mushrooms and garlic to same pan and sauté until slightly browned.
- Add red wine, basil, oregano, marjoram and bay leaf. Simmer until liquid has reduced by half, about 3 to 5 minutes. Add tomatoes, crushing by hand with a potato masher to release the juice. Add chicken back to pan. Cover and simmer 1 to 2 hours or until chicken falls off bone. Add salt and cane sugar to sauce and mix well. Serve 1 chicken thigh over ½ cup pasta with sauce.