Yields:
4
Prep Time:
30 mins
Total Time:
30 mins
Jump to recipeFrom THE WHOLE30 by Melissa and Dallas Hartwig. Copyright ©2015 by Whole9 Life, LLC. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Advertisement - Continue Reading Below
Ingredients
- 4 Tbsp.
cooking fat
- 1 lb.
bone-in skin-on chicken legs
- 1/2 lb.
chicken thighs
- 1/2 tsp.
kosher salt
- 1/2 tsp.
Freshly ground black pepper
- 1/2
onion, minced
- 1/2
red bell pepper, finely chopped
- 1 cup
Mushrooms, sliced
- 2
cloves garlic, minced
- 1 Tbsp.
capers, drained
- 1
14.5-oz. can diced tomatoes
- 1 cup
chicken broth or water
- 1 Tbsp.
fresh basil leaves, roughly chopped
Directions
- Step 1In a large skillet with high edges, heat 2 tablespoons of cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with salt and pepper and place in pan. Sear chicken until golden brown, about 3 minutes per side.
- Step 2Remove the chicken from the pan and set aside. With the same pan still on medium-high heat, add the remaining 2 tablespoons cooking fat, onions, and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent.
- Step 3Add mushrooms and continue to cook, stirring for 2 minutes. Add garlic and stir until aromatic, about 1 minute, then add capers and diced tomatoes.
- Step 4Return chicken to pan and cover everything with chicken broth or water. Reduce heat to medium and bring everything to a simmer.
- Step 5Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160°, about 30 minutes.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below