A hearty rustic Italian dish perfect for weeknights and entertaining while keeping a classic whole-food palate.
ingredients
directions
Pre-heat oven to 375ºF.
Heat a large oven-safe 8 cup skillet or cast-iron pan to medium-high heat.
In a small bowl, combine 2 tsp oil with 1 cube of Knorr Chicken Bouillon Cube. Mix until bouillon has broken down forming a paste.
Rub paste onto both sides of chicken and set aside.
Once pan is hot, add remaining oil.
Sear thighs; skin side down, until skin releases on its own and has turned a golden brown, about 5 minutes.
Flip and cook the other side for another 5 minutes, or until chicken has begun to caramelize.
Remove from pan and set aside.
Keeping the pan hot, add onions, peppers and mushrooms.
Cook for about 4 minutes, until mushroom have begun to release some moisture and onions have begun to turn translucent.
Add garlic and continue to cook another minute.
Turn heat down to medium and add water and diced tomatoes.
Stir to combine.
Add chopped rosemary, bay leaf, olives and capers.
Let mixture come to a simmer. Once simmering, add the chicken thighs back into the pan, ensuring they are covered by liquid. At a gentle simmer, let cook for 20 minutes. Checking often to ensuring the pan is not getting too dry. If sauce has evaporated too much, add a bit of water.
After 20 minutes, place pan into the oven, uncovered to finish cooking for another 30 minutes. The chicken should pull apart with minimal effort if you attempt to pick up the thigh.
Once cooked, stir in fresh chopped parsley and top with lemon zest.
Serve over polenta, mashed potatoes or pasta.