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- 8 chicken thighs
- 1 cup all purpose flour
- 2 tsp salt
- 2 tsp black pepper
- 3 T olive oil
- 1 large onion, peeled and sliced
- 3 sweet peppers, sliced into 1/4 inch strips
- 6 cloves garlic, minced
- 1 6 oz can tomato paste
- 1 bay leaf
- 1 T dried oregano
- 1 1/2 T dried basil
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp salt
- 1 cup red wine
- 1 28 oz can diced tomatoes (fire-roasted tomatoes are very nice)
- 2 cups frozen artichoke hearts, thawed and drained
Combine flour, salt and pepper in a gallon sized plastic bag. Rinse chicken thighs and place them into the bag with the flour. Toss the chicken with the flour until well coated.
Heat olive oil in a large dutch oven over medium to medium-high heat. Add chicken and saute until lightly browned on all sides. Remove from dutch oven and set aside.
Preheat the oven to 375ºF
Drain off all but about 1 T olive oil from dutch oven (be sure to retain all the nice browned bits from sauteeing the chicken). Add sliced onions and saute until nicely browned. Add peppers and garlic and saute until the peppers are crisp tender. Clear a spot in the middle of the pan and add the tomato paste. Stir and cook until the paste darkens slightly -- stirring constantly to prevent scorching. Add oregano, basil, red pepper flakes, salt and pepper. Pour the wine into the pan and stir to deglaze and incorporate the tomato paste and herbs. Cook just until the alcohol odor dissipates; then, stir in the canned tomatoes.
Nestle the chicken thighs into the tomato mixture. Cover and bake for 40-45 minutes, or until chicken is fully cooked. Add artichoke hearts and stir to combine. Allow to sit until the artichoke hearts have warmed through.
Serve with pasta or crusty bread for dipping.