PASTA SAUCE WITH CHICKEN AND PEPPERS

By Sube

Ingredients

• 6 to 8 chichen thighs
• 3 tablespoons of olive oil
• 2 onions, diced
• 8 cloves of garlic, sliced
• 1 cup of red wine
• 1 red pepper, diced
• 1 green pepper, diced
• 1 28 ounces can of crushed tomatoes
• 1 can of tomato paste
• Salt and pepper

Details

Servings 4

Preparation

Step 1

1. Place a large pot on the stove and trurn heat to high. Add oil and begin to brown thighs, skin side down. When skin is golden brown, flip the thighs and brown the other side. remove and set aside on a plate.

2. Drain excess fat from the pan and put back over heat. Add onions and stir and scrape up any brown bits on the bottom of the pan. When the onions are golden and caramelized, add garlic. Cook for about 3 minutes. Add 1 cup of red wine, chicken pieces, peppers , tomatoes and tomato paste. Cover with a lid and let simmer for an hour.. Serve over pasta such as penne or rotini.