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Chicken baked (well with polenta/potatoes)


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  • 8 skinless chicken thighs
  • 2 sweet red peppers, cored seeded and sliced
  • 1 small onion, peeled and sliced
  • 3 cloves garlic, peeled and mince
  • 1 cup dry white wine
  • 1 28 ounce can chopped tomato
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried oregano
  • /2 tsp red hot chili flakes
  • 3 tablespoons of capers
  • salt and pepper



Step 1

Preheat oven to 350

Large oven dish heat EVOO and brown chicken thighs on all sides, remove chicken to plate and add onion, peppers to pan and cook on medium heat until softened. Add garlic and cook 2 more minutes. Add chicken back to pan along with wine, increase heat and cook til wine reduce by half. Add tomatoes, parsley, oregano, chili, capers salt and pepper

cover and bake 2 hours, remove cover during last 30 mins to thicken sauce.

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