INGREDIENTS:
- 3-4 bone in, skin on chicken thighs
- 1/2 red onion, sliced
- 6 mini sweet peppers, seeded and sliced
- 1 hot pepper, sliced
- 4 garlic cloves, minced
- 4 oz white wine
- fresh basil
- salt and pepper to taste
- Botticelli Frying Olive Oil
- 1 Jar Botticelli Tomato & Basil Sauce
- crusty bread for serving
PREPARATION:
- Heat a cast iron skillet over medium high and prep your veggies. Pat the chicken thighs dry and season with salt and pepper. Add a tablespoon of olive oil to the pan and fry the chicken, skin side down, until crispy and flip.
- Add in the onion, peppers, and garlic and then pour in the wine. Give it a stir and cook for a few minutes. Add in the tomato basil sauce and fresh basil. Lower the heat, cover and simmer for 20-25 minutes or until the internal temperature of the chicken is at least 165F.
- Serve with crusty bread and enjoy!