Braised Chicken With Green Peppers And Tomatoes

• 4 tablespoons (about) extra-virgin olive oil, divided
• 2 1/4 pounds skinless boneless chicken thighs (about 12)
• 1 large onion, minced
• 3 garlic cloves, minced
• 2 tablespoons minced fresh Italian parsley
• 2 green bell peppers, cut into 1-inch squares
• 6 whole tomatoes from 28-ounce can, drained, chopped
• 1 cup dry white wine

1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet).
2. Add onion, garlic, and parsley to same skillet; saute until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper.

olive oil, chicken, onion, garlic, fresh italian parsley, green bell peppers, tomatoes, white wine

Taken from www.epicurious.com/recipes/food/views/braised-chicken-with-green-peppers-and-tomatoes-232089 (may not work)