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
-
1Toss chicken in flour, shaking away excess. Heat oil in large saucepan on medium-high heat. Cook chicken, in batches, until browned. Remove from pan.
-
2Add 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.
-
3Add chicken. Reduce heat to low; simmer, uncovered, about 45 mins or until chicken is tender.
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