Directions
- 1Chop peppers, mushrooms, onions, and garlic into bite-sized pieces.
- 2Lay out chicken thighs on parchment paper.
- 3Season both sides of the chicken thighs with salt and pepper, and lightly flour them.
- 4Heat oil in a frying pan.
- 5Sear the chicken thighs until golden on both sides.
- 6Remove chicken and add butter to the same pan.
- 7Add all vegetables to the pan, season with salt and pepper, and sweat for a couple of minutes.
- 8Add bay leaves, a pinch of dry basil, and oregano to the vegetables.
- 9Return the chicken to the pan.
- 10Add a splash of wine and the whole jar of pata (tomato sauce).
- 11Add about half a bottle of cold water to the empty pata jar, shake, and pour into the pot to get all remaining sauce.
- 12Ensure all liquid has reached the bottom of the pan.
- 13Cover the pot and simmer for about 30 minutes.
- 14Serve with rice, pasta, or mashed on the side.
Ingredients
- chicken thighs
- peppers
- mushrooms
- onions
- garlic
- 1 whole jar pata (tomato sauce)
- flour
- salt
- pepper
- oil
- 2 pieces butter
- 2 bay leaves
- 1 pinch dry basil
- oregano
- 1 splash wine
- 0.5 bottle cold water
- black olives
- hot peppers
Equipment
parchment paperfrying panpot
Tips
- Cut vegetables in advance.
- The flour on the chicken gives texture and thickens the sauce.
- Ensure all liquid makes it to the bottom of the pan to prevent sticking.
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