- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 chicken thighs with skin on, bone in
- 1/2 cup flour
- 1/2 cup oil
- 1 green bell pepper, cored & sliced into strips
- 1 red bell pepper, cored & sliced into strips
- 1 cup diced white onion
- 2 tsp. chopped garlic
- 8 oz. white mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 2 cans diced tomatoes (14.5 oz. cans)
- 1/2 tsp. oregano
Preheat oven to 350 degrees.
Mix the flour with the salt and black pepper. Coat each chicken thigh evenly with the flour mixture. In frying pan, heat oil then place each piece of chicken in the pan searing each side for 5 minutes or until golden brown. When done, set aside the chicken.
In the same pan, add white wine and reduce the sauce for about five minutes. Once reduced, add pepper strips, dice onion, and chopped garlic. Sauté the ingredients for 5 minutes, adding the mushrooms during the last minute. Add chicken broth, diced tomatoes, and oregano and cook on low heat for 10 minutes.
Once finished cooking the sauce, place the chicken in a small baking dish and pour the sauce over the chicken. Cover the dish and bake in the oven for one hour. After one hour, uncover the baking dish and cook an additional 10 minutes.