BRAISED CHICKEN AND VEGETABLES WITH TOMATOES

SERVES 4

This is very good and easy. I used chicken thighs, but you could use other bone-in pieces. If you are closely watching fat intake, remove the skin before cooking. The chicken will still be moist and tasty.

INGREDIENTS

4 large chicken thighs

Salt and pepper to taste

2 tablespoons olive oil, divided

6 large cloves garlic, coarsely chopped

1 tablespoon tomato paste

1 can (14.5 ounces) whole tomatoes with juices, crushed slightly with fingers

1/4-cup dry red wine

3 medium potatoes, cut into 1-1/2 inch pieces

1 large onion, cut into medium wedges

1 medium green pepper, cut into large cubes

1/2-pound button or cremini mushrooms, halved if very large

3 small carrots, peeled and cut into 1-1/2 inch slices

2 teaspoons dried marjoram leaves

1 teaspoon dried thyme

2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

Water as needed to keep moist

Season the thighs with salt and pepper. Heat a large sauté pan or skillet over medium-high heat. Add 1 tablespoon of the oil. Add chicken and brown, about 3 minutes per side. Remove the chicken and pour off all of the fat from the pan. Return the pan to the burner and add the remaining tablespoon of olive oil. Add the garlic and tomato paste and stir for about 1 minute. Add the tomatoes and wine; cook about 1 minute. Add the vegetables, herbs, salt and pepper. Stir well to combine the juices with the vegetables. Reduce heat to medium-low; cover and simmer until chicken is done and potatoes are tender, about 1 hour. Check occasionally and add a little water if needed. Serve immediately.

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