Chicken Braised with Sweet Peppers

Sprinkle chicken with 1/2 tsp (2 mL) each salt and pepper. In large shallow Dutch oven, heat 1 tbsp (15 mL) extra-virgin olive oil over medium-high heat; brown chicken, in batches and using another 1 tbsp (15 mL) extra-virgin olive oil. Transfer to plate.

Drain any fat from pan. Add onion, garlic and green peppers; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Drain tomatoes, reserving 1/4 cup (50 mL) of the juice. Add juice to pan; cook, scraping up brown bits from bottom of pan, until almost all liquid is evaporated.

Add tomatoes and 1 tsp (5 mL) each salt and pepper to pan. Return chicken and any accumulated juices to pan, spooning sauce over top; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced, about 25 minutes.

Using slotted spoon, transfer chicken and peppers to serving plate; keep warm. Bring sauce to boil; cook until thickened enough that spoon scraped across bottom of pan leaves gap that fills in slowly. Pour over chicken. (Make-ahead: Let cool for 30 minutes; transfer to airtight container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat in microwave or on stove top.) Sprinkle with parsley.

Source : Canadian Living Magazine: January 2003