i love this dish!

I am a big fan of making dishes ahead of time so I won’t be rushed on the day of serving, and this works great as a make ahead dish!

It looks like a lot of ingredients but they are easy to find and so worth it.

I am currently thinking of modifying it into a soup because the flavors are  so good. If it turns out I will be adding it to the sooops page.

Ingredients;

6 skinless bone in Chicken Thighs. (pull the skin off yourself, Haven’t seen skinless bone – in thighs)

1/2 tsp salt PLUS 1 tsp

1/2 tsp pepper, fresh ground if you have.PLUS 1 tsp

1/4 cup olive oil

1 red bell pepper sliced

1 yellow bell pepper sliced

3 ounces bacon (about 3 strips)

2 lagre cloves garlic chopped

1 15 oz can diced tomatoes

1/2 cup dry white wine(sauvingnon blanc)

1 Tbsp fresh thyme leaves chopped

1 tsp fresh oregano leaves chopped

1/2 cup chicken stock / broth

4 Tbsp capers (this is a must unless you hate capers but I can’t imagine that)

1/4 cup parsley chopped (flat leaf not curly)

Serve with orzo pasta, couscous, rice, or polenta

Directions;

Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a large heavy skillet heat oil over med. heat. When oil is hot brown chicken on both sides/Remove and set aside.

Keeping the pan over med heat add the peppers and bacon and cook until peppers are browned and bacon is crisp.About 5 minutes.Add the garlic and cook 1 minute.Add the wine, tomatoes, and herbs. Using a wooden spoon scrape the browned bits off the bottom of pan. Return the chicken to pan and add the chicken broth.Bring mixture to a boil then reduce heat, cover and simmer until chicken is cooked through. About 20 to 30 minutes.

If serving immediately add the capers and parsley. Stir to combine and serve.

If making ahead of time, transfer chicken and sauce to a storage container, cool, and refrigerate. When ready to serve just reheat chicken over med heat. Add the capers and parsley. Serve.