Measuring Cups & Spoons
A Sharp Kitchen Knife
A Large Braising Pan with a Cover
A Slotted Spoon
A Small Bowl
A Large Kitchen Plate
A Kitchen Spoon
A Citrus Grater
2 Tbsp Infused Olive Oil
4 OZ Prosciutto, 1 Thick Slice, Cubed
3 LBS Chicken Thighs, Boneless & Skinless
Fresh Ground Pepper & Sea Salt
2 Green Peppers, Sliced
2 Red Peppers, Sliced
2 Large Onions, Sliced
1 LB Crimini Mushrooms, Sliced or Quartered
2 Tbsp Garlic, Minced
3 Cups Tomato Sauce (I like Italian Hearts Val’s Vegetarian – they are Reno Folks)
1 LB Grape Tomatoes, Sliced in Half
2 Cups Cream Sherry
Zest of 1 Orange
Juice of 1 Orange
1 Tsp Sea Salt
1 Tsp Urfa Chili or 1/4 Tsp Cayenne Pepper
2 Tsp Dried Basil
2 Tsp Dried Sage (Rubbed)
1 Tsp Fennel Seed
1/4 Cup Fresh Basil, Roughly Chopped
2 Tbsp Fresh Sage, Roughly Chopped
1) Preheat a braising pan over medium hight heat. Add the olive oil; swirl it around the pan. Add the prosciutto; allow the prosciutto to brown, stirring it around the pan. Transfer the prosciutto to a small bowl; set aside for now.
2) Season the chicken thighs with fresh ground sea salt and black pepper. Place the chicken thighs presentation side down in the pan. Allow them to brown about 5 – 7 minutes then turn them for about the same time. Transfer the chicken to a plate.
3) To the pan, add the onions and saut´e until almost opaque. Add the red and green peppers; sauté for a minute or two. Stir in the tomatoes, tomato sauce, cream sherry. Lastly, add the orange zest and juice, sea salt, urfa chile, herbs and and fennel seed. Cover the pan; bring to a simmer.
4) Add the chicken back to the pan with any juices that have accumulated on the plate. Cover the pan bring it back to a simmer for at least 10 minutes (and up to a half hour). Sprinkle with fresh basil and sage.
5) Serve and enjoy!!
This dish is even more delicious the 2nd day.
• 451 Calories
• 24 grams of Protein
• 30 grams of Total Carbohydrates
• 13 grams of Sugar
• 5 grams of Fiber
• 20 grams of Total Fat
• 5 grams of Saturated Fat
• 0 grams of Trans Fat
• 78 mg of Cholesterol
• 406 mg of Sodium
• 191% RDA Vitamin C
• 59% RDA Niacin
• 55% RDA Vitamin A
• 45% RDA Vitamin B6
• 44% RDA Selenium
• 37% RDA Copper
• 37% RDA Potassium
• 35% RDA Vitamin K
• 33% RDA Riboflavin
• 31% RDA Phosphorus
• 31% RDA Manganese
• 25% RDA Pantothenic Acid
• 21% RDA Iron
• 19% RDA Vitamin E
• 19% RDA Magnesium
• 18% RDA Zinc
• 17% RDA Thiamin
• 17% RDA Folate
• 17% RDA Sodium
• Glycemic load: 11
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
