14ouncecan chopped tomatoes or whole San Marzano tomatoes*
1yellow pepper
1red pepper
½teaspoonsalt
1teaspoonoregano
1teaspoonbasil
1-2pinceshot pepper flakes or black pepper if desired
¼-½cupwater
*If you get San Marzano tomatoes you will have to chop them yourself
Instructions
Clean and remove the seeds and white filaments from the peppers, then cut into long thickish strips.
In a large pan add the olive oil, chopped onions and garlic, sauté until transparent, add the chicken pieces and brown on both sides, then add the white wine and cook on high for 1-2 minutes.
Add the tomatoes, peppers, oregano, basil, salt, water and hot pepper flakes simmer on low / medium heat, covered for approximately 40-60 minutes (or until chicken is cooked and no longer pink, chicken is cooked when the internal temperature is between 165-175F/ 74-80C), stirring occasionally. If you find it is getting too thick add a little more water. Serve immediately with fresh Italian bread. Enjoy!
Notes
To make in advance - Assemble recipe as directed and portion into an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or in a skillet over medium heat.To freeze - Assemble recipe as directed and portion into an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or in a skillet over medium heat.