Pepper Chicken Stew

Ingredients

• Chicken (wings, thighs, etc...)
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• ¼ cup extra-virgin olive oil, divided 
• 3 large red, orange, or yellow bell peppers, thinly sliced lengthwise (about 4 cups)
• 2 medium-size yellow onions, thinly sliced (about 6 1/2 cups) 
• 4 garlic cloves, thinly sliced (about 2 tablespoons)  
• 1 tsp basil
• 1 tsp oregano
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp garlic powder
• 1 tsp sage
• 1 (28-ounce) can whole peeled tomatoes

 

Directions

• Season chicken with salt and pepper. 
• Sear chicken, turning occasionally to brown and crisp skin evenly and transfer to a plate.  
• Add oil to chicken drippings then saute bell peppers and onions 5 minutes. 
• Stir in garlic, basil, oregano, rosemary, thyme, garlic powder and sage
• Reduce heat to low and cook 25 minutes stirring occasionally
• Crush tomatoes by hand then stir into pan (including juices from can)
• Raise heat and bring to a simmer 
• Reduce back to low and cook 10 mins stirring occasionally
• Add chicken pieces back and cover in sauce
• Cover and cook 25 minutes

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