- 4
Ingredients
- 6 to 8 bone-in skin-on whole chicken pieces
- Salt, to taste
- Ground black pepper, to taste
- 1 ⁄2 cup all-purpose flour
- 4 tablespoons canola oil
- 2 red bell peppers, seeded and sliced
- 2 green bell peppers, seeded and sliced
- 1 medium onion, diced
- 3 to 4 cloves garlic
- 2 cups assorted mushrooms (cremini or shitakes)
- Crushed red pepper, to taste
- Fresh thyme, to taste
- 1 ⁄2 cup dry white wine
- 2 cups crushed tomatoes
- Hot cooked pasta
- Garnish: shredded Parmesan cheese, fresh thyme
Preparation
Step 1
Preheat oven to 375°.
Wash and pat dry chicken pieces. Season with salt and pepper; dredge in flour.
In a large cast-iron skillet, heat oil over medium heat. Add chicken, skin side down; cook until browned, 3 to 4 minutes per side. Remove chicken; set aside.
Drain half of fat; discard. Place skillet back over medium heat. Add bell peppers, onion, and garlic; cook, stirring occasionally, for 1 minute. Add mushrooms; cook, stirring constantly, for 1 minute. Add red pepper and thyme to taste; season with salt and pepper. Add wine, scraping bottom of pan to deglaze, and bring mixture to a boil. Pour in tomatoes, stirring to combine. Place chicken back in skillet.
Bake until a meat thermometer inserted in thickest portion registers 160°, 35 to 40 minutes. Serve with cooked pasta. Garnish with Parmesan and thyme, if desired.