Got to love those one-pot meals!


  • 1/4 c. flour for dredging
  • 3-4 lbs bone-in chicken (skin on or off, your choice thighs, legs, breasts)
  • olive oil
  • S&P
  • 1 onion, chopped
  • 1 large red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/2 c. dry red wine (merlo is good)
  • 1/2 c. low-sodium chicken broth
  • 28 oz. can diced tomatoes
  • 4 tsp. dried oregano
  • 2 tsp. dried thyme
  • 1/3 c. fresh basil for serving
  1. Combine flour with 1 tsp. each salt and pepper.  Sprinkle chicken with S&P also.  Dredge the chicken in the flour and shake off excess.
  2. Heat oil in a very large saute pan or a dutch-oven over medium heat.  Brown chicken on both sides (may have to do it in two batches.)  Set chicken aside.
  3. In the same pan, add onions and peppers.  Saute until tender.  Add garlic and saute another minute.
  4. Add wine and reduce heat to simmer until reduced by half.  Then add broth, tomatoes, oregano, and thyme.  Return the chicken to the pan.  Bring back up to a simmer, cover and cook for 40 minutes.
  5. Serve over pasta, polenta, mashed potatoes, whatever you like, topped with basil! =)

Be sure to add S&P as you go, to the onions, peppers, tomatoes….taste as you go too! 😉  Such a comforting family meal and only one dirty pan!

*adapted from