Trevor's Recipe Collection
2 teaspoons extra-virgin olive oil
2 cups chopped red bell peppers
2 cups chopped yellow onion
8 ounces cremini mushrooms, halved
½ teaspoon kosher salt, divided
3 tablespoons all-purpose flour
1 tablespoon tomato paste
3 tablespoons minced garlic
¼ cup chopped fresh oregano
½ teaspoon crushed red pepper
½ cup red wine
4 pounds bone-in, skinless chicken thighs, trimmed
1 (28 ounce) can fire-roasted diced tomatoes
1 cup unsalted chicken broth
¼ cup drained capers
¼ cup pitted Kalamata olives
3 cups water
1⅓ cups uncooked instant polenta
¼ cup grated Parmesan
1.Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and ¼ teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
2. Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
3. Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining ¼ teaspoon salt. Cover to keep warm.
4. Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.
2 teaspoons extra-virgin olive oil
2 cups chopped red bell peppers
2 cups chopped yellow onion
8 ounces cremini mushrooms, halved
½ teaspoon kosher salt, divided
3 tablespoons all-purpose flour
1 tablespoon tomato paste
3 tablespoons minced garlic
¼ cup chopped fresh oregano
½ teaspoon crushed red pepper
½ cup red wine
4 pounds bone-in, skinless chicken thighs, trimmed
1 (28 ounce) can fire-roasted diced tomatoes
1 cup unsalted chicken broth
¼ cup drained capers
¼ cup pitted Kalamata olives
3 cups water
1⅓ cups uncooked instant polenta
¼ cup grated Parmesan
1.Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and ¼ teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
2. Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
3. Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining ¼ teaspoon salt. Cover to keep warm.
4. Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.