Braised Chicken with Peppers and Tomatoes

Ingredients:

Serves 6

• 4 tablespoons (about) extra-virgin olive oil, divided

• 2 and 1/4 pounds skinless boneless chicken thighs (about 12)

• 1 large onion, minced

• 3 garlic cloves, minced

• 2 tablespoons minced fresh Italian parsley

• 2 bell peppers, cut into 1-inch squares

• 6 whole tomatoes from 28-ounce can, drained, chopped

• 1 cup dry white wine

Directions:

1. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.

2. Sprinkle chicken with salt and pepper.

3. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more olive oil as needed.

4. Transfer to platter (reserve skillet).

5. Add onion, garlic, and parsley to same skillet; saute until onion is soft, scraping up browned bits, about 4 minutes.

6. Add peppers, tomatoes, and wine; return chicken to skillet.

7. Cover; simmer over medium-low heat 30 minutes.

8. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes.

9. Season with salt and pepper. Serves 6.