WOO HOO MONDAY!!!!! I never thought I would be so happy to see you beautiful Monday. The sweet relief of sending my kids back to school, of drawing a line in the sand on my Holiday gorging and getting my derrier to the gym. I need to sweat guys. Big time. In fact I am so excited to get back to a normal routine that when it was snowing here a little last night- I totally freaked out that the kids wouldn’t be able to go back to school- thank goodness it was “just for show snow.”

Roman ChickenSo in the spirit of my pledge I made, here is my first recipe of the new year I have to share with you. Not only is it a really fast and easy weeknight dinner- it is packed with protein and vegetables and really low carb as well as Paleo and Whole30 friendly (well, you can omit the wine if you are on Whole30- just use chicken broth). I enjoy this dish with a big green salad (and then I like to make some pasta for the kids so they can get their carbs in.) Roman Chicken

This is a really loose interpretation of a dish my mom used to make when we were growing up that was given the fancy (if not inaccurate) name of “Roman Chicken.”

But when in Rome…

I love the chicken, peppers and onions all swimming in a sea of tangy tomato sauce- the highlights being the chunks of artichoke hearts and the briny zing from the kalamata olives that mimic the flavor of more traditional capers in this dish.

Hope you enjoy it!

Roman Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ¼ cup olive oil
  • 1 (1.5-2pounds) package of boneless skinless chicken thighs
  • Kosher salt and pepper
  • 1 yellow onion, julienned
  • 1 red or orange bell pepper thinly sliced
  • 1 cup dry white wine
  • 1 10 ounce bag frozen artichoke hearts
  • 28 ounces tomato puree
  • ¼ cup pitted kalamata olives
  • 1 tablespoon fresh thyme
  • kosher salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a heavy oven proof pan or braiser, add the live oil over medium heat. Salt and pepper the chicken thighs and add them to the olive oil. Lightly brown the thighs, 2 minutes on each side. Add the onions and the peppers and stir around with tongs. Cook the vegetables with the chicken for about 5 minutes.
  3. Add the white wine and deglaze the pan.
  4. Add the frozen artichoke hearts and pour the tomato puree over the top of everything. Add the kalamata olives and sprinkle the fresh thyme over the top.
  5. Put a lid on the pan and place the pan in the oven. Bake for 45 minutes and then remove from the oven. Season to taste with kosher salt and serve hot.

 

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Categorized: Dinner, Paleo, Poultry, Recipe Index
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WOO HOO MONDAY!!!!! I never thought I would be so happy to see you beautiful Monday. The sweet relief of sending my kids back to school, of drawing a line in the sand on my Holiday gorging and getting my derrier to the gym. I need to sweat guys. Big time. In fact I am so excited to get back to a normal routine that when it was snowing here a little last night- I totally freaked out that the kids wouldn’t be able to go back to school- thank goodness it was “just for show snow.”

Roman ChickenSo in the spirit of my pledge I made, here is my first recipe of the new year I have to share with you. Not only is it a really fast and easy weeknight dinner- it is packed with protein and vegetables and really low carb as well as Paleo and Whole30 friendly (well, you can omit the wine if you are on Whole30- just use chicken broth). I enjoy this dish with a big green salad (and then I like to make some pasta for the kids so they can get their carbs in.) Roman Chicken

This is a really loose interpretation of a dish my mom used to make when we were growing up that was given the fancy (if not inaccurate) name of “Roman Chicken.”

But when in Rome…

I love the chicken, peppers and onions all swimming in a sea of tangy tomato sauce- the highlights being the chunks of artichoke hearts and the briny zing from the kalamata olives that mimic the flavor of more traditional capers in this dish.

Hope you enjoy it!

Roman Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ¼ cup olive oil
  • 1 (1.5-2pounds) package of boneless skinless chicken thighs
  • Kosher salt and pepper
  • 1 yellow onion, julienned
  • 1 red or orange bell pepper thinly sliced
  • 1 cup dry white wine
  • 1 10 ounce bag frozen artichoke hearts
  • 28 ounces tomato puree
  • ¼ cup pitted kalamata olives
  • 1 tablespoon fresh thyme
  • kosher salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a heavy oven proof pan or braiser, add the live oil over medium heat. Salt and pepper the chicken thighs and add them to the olive oil. Lightly brown the thighs, 2 minutes on each side. Add the onions and the peppers and stir around with tongs. Cook the vegetables with the chicken for about 5 minutes.
  3. Add the white wine and deglaze the pan.
  4. Add the frozen artichoke hearts and pour the tomato puree over the top of everything. Add the kalamata olives and sprinkle the fresh thyme over the top.
  5. Put a lid on the pan and place the pan in the oven. Bake for 45 minutes and then remove from the oven. Season to taste with kosher salt and serve hot.

 

Recipe by Heather Christo (http://heatherchristo.com)