Braised Chicken with Peppers and Mushrooms

Name: Braised Chicken with Peppers and Mushrooms
Yield: serves 4
Ingredients: 3 tablespoons olive oil; 2 1/2 pounds boneless skinless chicken thighs; One 4-ounce can sliced mushrooms, drained; 1 teaspoon dried oregano; Pinch of crushed red pepper flakes; One 14 1/2-ounce can whole peeled tomatoes, drained; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon salt; 4 garlic cloves, finely chopped; 2 onions, chopped; 2 green bell peppers, seeded and cut into 1-inch chunks; 1 red bell pepper, seeded and cut into 1-inch chunks; 2 tablespoons chopped fresh basil, for garnish

December 9, 2011

Cooking chicken with mushrooms gives you such a nice intense and meaty-tasting broth. Along with meltingly soft bell peppers and onions, this throw-it-all-in-the-pot stew has wonderful Italian flavor. We love it over buttered noodles.

Recipe information

Yield
serves 4

Ingredients

3 tablespoons olive oil

2 1/2 pounds boneless skinless chicken thighs

One 4-ounce can sliced mushrooms, drained

1 teaspoon dried oregano

Pinch of crushed red pepper flakes

One 14 1/2-ounce can whole peeled tomatoes, drained

1 tablespoon freshly squeezed lemon juice

1 teaspoon salt

4 garlic cloves, finely chopped

2 onions, chopped

2 green bell peppers, seeded and cut into 1-inch chunks

1 red bell pepper, seeded and cut into 1-inch chunks

2 tablespoons chopped fresh basil, for garnish

Preparation

Step 1
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and brown, turning occasionally, for 7 to 10 minutes. Stir in the mushrooms, oregano, and red pepper flakes and cook for 30 seconds. Stir in the tomatoes and break them up lightly with a fork. Add the lemon juice and salt and simmer for 2 minutes.
Step 2
In a bowl, combine the garlic, onions, and bell peppers. Place half of the mixture in the bottom of the crockpot. Cover with half the chicken and sauce, then layer on the remaining bell pepper mixture and top with the remaining chicken and sauce.
Step 3
Cover and cook on high for 3 hours or low for 4 hours. Garnish with the basil and serve hot.
a bit more, y’all
Step 4
These leftovers make the best Italian-style hero sandwiches ever!

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.

TagsStew Soup/Stew Chicken Thigh Chicken Poultry Canned Tomato Tomato Vegetable Onion Root Vegetable Bell Pepper Main Dinner Dairy Free Gluten Free Nut Free Braise Slow Cooker Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

a bit more, y’all

Step 4

Recipe notes