|2 tbsp||Pastene Pure Olive Oil|
|12||Chicken thighs, halved and sliced|
|1||large onion, diced|
|2 tbsp||Pastene Minced Garlic|
|1 can||Pastene Kitchen Ready Ground Tomatoes|
|1 can||Pastene Diced Ready Spiced Tomatoes|
|1/2 cup||chicken stock|
|2/3 cup||dry white wine|
|1 sprig||fresh rosemary|
|1 jar (7oz)||Pastene Roasted Peppers, drained and sliced|
|1/2 cup||Pastene Pitted Olives|
|salt and pepper|
- Preheat oven to 350°F (180°C).
- Heat olive oil in a large, oven-proof skillet. Add chicken and cook over medium heat until browned on both sides. Remove from skillet.
- In same skillet, cook onion and garlic about 5 minutes over medium heat. Stir in ground and diced tomatoes, chicken stock, wine, rosemary, and bay leaf. Bring to a boil.
- Add reserved chicken and bake, uncovered, about 40 minutes or until chicken is tender. Stir in roasted peppers and olives, cook another 5 minutes and serve immediately, with sauteed watercress if desired.