Wednesday, March 7, 2012

Braised Chicken Italiano

The capers and olives in this are already salty, so no added salt should be needed. If you're concerned about your sodium intake, use reduced sodium tomato sauce.

1 tbl olive oil, divided
4 pcs boneless, skinless chicken thighs
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 teaspoon minced garlic
1 can (8 ounces) tomato sauce
1 tsp ground fennel
1 tsp dried Italian herb blend
1 dash crushed red pepper (or more, to taste)
1/4 tsp black pepper
1 tbl drained capers
2 tbl drained sliced pimento-stuffed green olives
1/4 cup raisins
2 tablespoons red wine vinegar
2 tbl red wine vinegar

Heat 1 tbl of oil in a large skillet, add chicken and saute about 3 min. per side or until lightly browned. Drain on paper towels while you prepare the sauce.

Heat 1 tbl of oil in a medium saucepan. Add onion, bell pepper, and garlic and saute 3-4 min. or until softened. Add the rest of the ingredients, simmer for 5 minutes.

Place the chicken in a crockpot, pouring sauce over each piece until all the sauce is used. Cook on high for 2 hours or low for 4 hours, until the chicken juices run clear and the meat is tender.

Serve with sauteed spinach, adding a dash of red wine or balsamic vinegar to the spinach and a sprinkle of toasted pine nuts.

4 servings (serving = 1 thigh & 1/2 cup sauce)