Since it's Monday I thought I would share an easy dinner with you all. This recipe is a big hit in our house. It's so yummy and one of my favorites to make.
Here is what you need:
Salt and pepper
4 oz. Pancetta or 4 slices of Bacon
1 onion, quartered and thinly sliced
1 cubanelle pepper, sliced (sometimes these are called Italian peppers. They are worth it they are so yummy!)
1 red or green bell pepper
1 small fresno chile or jalapeno, thinly sliced or 1 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup dry red wine
1 32-ounce can fire-roasted crushed or stewed tomatoes
1/2 cup chicken stock
And the step by step:
Heat the olive oil. S&P the chicken on both sides, and brown in the pan. Remove and set aside.
Render out the bacon or pancetta. Once brown, remove and set aside, leaving the drippings in the pan.
Add the bell pepper, hot pepper and Italian pepper. Sautee for about 2 minutes.
Add the onion and garlic, salt and pepper. Sautee another 3 minutes.
Once veggies are a little soft but still a bit al dente, stir in the tomato paste. Let that warm up for a minute, and deglaze the pan with the red wine, making sure to scrap all the yummy bits of the sides and bottom.
Add the tomatoes and chicken stock.
Add the chicken and pancetta/bacon back in.
Cover and let it hang out for about 25 minutes, or until you're ready to eat!
I like to serve this with egg noodles, and bread for soaking up all those yummy juices. I really like these ones from Pepperidge Farms because I can cook however many I need, and throw the rest back in the freezer.
And then we eat!! My mouth is watering just thinking about it! So easy and so good. Try it!