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• CALABRIA - Chicken thighs with peppers

CALABRIA - Chicken thighs with peppers

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Braised Chicken Thighs with Roasted Peppers and Vegetables

Total Time: 1 hour 30 minutes

Servings: 4

Ingredients

• 4 chicken thighs with upper thighs attached
• 3½ oz Viaggio red roasted peppers, sliced
• ¾ cup white wine
• 3½ oz zucchini, cut into strips
• 3½ oz eggplant, cut into strips
• 0.66 lb Viaggio Italian peeled tomatoes
• 2 tablespoons Viaggio extra virgin olive oil
• Salt and black pepper, to taste

Instructions

1. Wash and cut the zucchini and eggplant into medium strips. Slice the Viaggio red roasted peppers and set aside.
2. In a large non-stick skillet or sauté pan, heat 2 tablespoons of Viaggio extra virgin olive oil over high heat. Add the chicken thighs and brown them well on both sides for about 10 minutes. Season with salt and pepper.
3. Pour in the white wine and let it simmer until completely evaporated.
4. Stir in the eggplant, zucchini, and roasted peppers. Lower the heat to medium and cook for about 30 minutes, stirring occasionally.
5. Add the Viaggio Italian peeled tomatoes, crushing them slightly with a spoon. Add a splash of water if needed. Continue cooking over medium heat for 45 minutes to 1 hour, until the chicken is fully cooked and tender. Adjust seasoning to taste.
6. Plate hot with crusty bread or over rice for a hearty, flavorful meal.

BUON APPETITO!