1 1/2 pounds boneless skinless chicken thighs, cut into 2 inch pieces
1 tablespoon olive oil
One medium onion, diced
One small green pepper, cut into strips
One small red bell pepper, cut into strips
1/2 pound fresh mushrooms, sliced
3 garlic cloves, sliced
½ teaspoon dried thyme
1 teaspoon dried basil
Pinch of crushed red pepper
Sea salt and black pepper
8 ounce can tomato sauce
½ cup white wine or chicken broth
Brown chicken pieces in olive oil and remove to a bowl. Sauté onion, peppers, mushrooms, and garlic until softened. Add the chicken pieces and accumulated juices back to pan.
Season with thyme, basil, crushed red pepper, salt and pepper. Add tomato sauce and wine; cover and simmer for 20 minutes until chicken and vegetables are tender. Stir in chopped basil and simmer an additional 5 minutes.
Makes 4 servings.
Per serving: 330 cal, 10 g fat, 8 g carbs, 30 g protein
