Chili Tomato Chicken

• 12 None chicken thighs
• None None Flour, seasoned with salt and pepper, to dust
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, crushed
• 2 tbsp pine nuts
• 2 small fresh red chili peppers, thinly sliced
• 3 slices bacon, coarsely chopped
• 3 medium tomatoes, peeled and coarsely chopped
• 3/4 cup chicken stock
• 1/4 cup finely chopped fresh basil
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 1/2 cup pitted black olives

1. Toss chicken in flour, shaking away excess. Heat oil in large saucepan on medium-high heat. Cook chicken, in batches, until browned. Remove from pan.
2. Add onion, garlic, nuts, chili pepper and bacon to pan. Cook, stirring, until onion is soft. Stir in tomato, stock, basil, tomato paste, wine and olives; bring to a boil.
3. Add chicken. Reduce heat to low; simmer, uncovered, about 45 mins or until chicken is tender.

chicken, flour, olive oil, red onion, garlic, nuts, red chili peppers, bacon, tomatoes, chicken stock, fresh basil, tomato paste, red wine, black olives

Taken from recipes-plus.com/api/v2.0/recipes/34636 (may not work)