Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 2 medium onions, peeled and sliced
- 4 capsicums, red, yellow and green, sliced
- 3 clove garlic, peeled and minced
- 350grams oregano
- 8 chicken thighs, bone in, skin on
- 2tablespoons plain flour
- 1/3 cup white wine
- 3tablespoons parsley, fresh, chopped
Description
Juicy chicken thighs and sweet, slowly cooked capsicums and onions make a light but delicious Italian dish.
Method
Step 1 of 4
Heat half of the oil in a large, deep, non-stick pan on medium heat and cook the onions, capsicums and oregano for 10 minutes, stirring, until browned. Stir in the garlic and cook for 2 minutes.
Step 2 of 4
Dust the chicken thighs with flour. Heat the rest of the oil in another large pan on medium high heat and cook, skin side down, for 5 minutes until lightly browned. Turn over and cook for 5 more minutes.
Step 3 of 4
Remove the chicken from the pan and place on top of the onion and capsicum mix. Drain the fat from the chicken pan, increase the heat, scrape any brown bits from the bottom and pour in the wine. Bubble for 1 minute then pour over the chicken.
Step 4 of 4
Reduce the heat to a simmer and cook for 12-14 minutes until the chicken is cooked through. Scatter with parsley and serve.
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