Chili Tomato Chicken

14 ingredients
3 steps

Ingredients

  • 12 None chicken thighs
  • None None Flour, seasoned with salt and pepper, to dust
  • 2 tbsp olive oil
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tbsp pine nuts
  • 2 small fresh red chili peppers, thinly sliced
  • 3 slices bacon, coarsely chopped
  • 3 medium tomatoes, peeled and coarsely chopped
  • 3/4 cup chicken stock
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup tomato paste
  • 1/2 cup dry red wine
  • 1/2 cup pitted black olives

Directions

  1. 1
    Toss chicken in flour, shaking away excess. Heat oil in large saucepan on medium-high heat. Cook chicken, in batches, until browned. Remove from pan.
  2. 2
    Add onion, garlic, nuts, chili pepper and bacon to pan. Cook, stirring, until onion is soft. Stir in tomato, stock, basil, tomato paste, wine and olives; bring to a boil.
  3. 3
    Add chicken. Reduce heat to low; simmer, uncovered, about 45 mins or until chicken is tender.

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