Chicken Cacciatore with Italian Peppers

This Dukan-inspired cacciatore uses a minimal amount of olive oil. It is a two-step process, since the chicken in this cacciatore is roasted separately from the peppers.

Ingredients:

8 bone-in skinless chicken thighs

2 lbs of sweet red Italian peppers

1 large yellow or white onion, sliced

6 large fresh tomatoes

3 cloves of finely minced garlic

 salt, pepper, crushed chili 

Step 1: Remove the skin from eight chicken thighs, and trim all  fat from the meat.  Marinate the thighs overnight, if possible,  in a mixture of fresh garlic, parsley, rosemary, basil, oregano, salt, pepper, and one cup of wine. If not possible, then marinate at least three our four hours.

Step 2: Preheat the over to 375 degrees. Line a roasting pan with foil and add the chicken thighs. Add some, but not all of the wine marinade. Roast for about 45 minutes or until completely done, without overcooking.

Step 3: While the chicken is roasting, clean the Italian peppers by cutting them in half lengthwise, remove the seeds, and then cut them in about 1 1/2 in pieces.

Step 4: in an electric wok or frying pan, add 1 tbsp of olive oil and when hot enough, add the minced garlic, being careful not to burn it. Then add the peppers and onions, and saute on medium, adding a teaspoon of crushed chili peppers, or more if you like your peppers spicier.

Step 5: While the peppers and onions begin to saute, remove the skins on the six tomatoes by placing them in a pot of boiling water for two to three minutes. Remove from the water when the skins begin to crack, peel the skins and remove the tomato cores, cut the tomatoes in wedges, and add them to the peppers and onions. Let peppers, onion, and tomatoes simmer for about 20-30 minutes until peppers are soft and cooked.

Step 6. Remove the chicken from the over when done. Please peppers in a dish and set the roasted chicken over it.