Prep Time: 15 mins
Total Time: 30 mins
Makes 6 servings
1 1/2 lb chicken thighs
1 lb chicken breasts
1/2 cup tapioca flour (or other gluten-free flour)
3 Tbs olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
4 cloves garlic, chopped
3/4 cup dry red wine ( or chicken broth)
1 (28 oz.) can diced tomatoes, with juice we used fired roasted
1/4 cup olives (green or black)
1 1/2 tsp dried oregano
1/4 cup basil, fresh , chopped
1/2 tsp salt
1/4 tsp pepper
Chop peppers, onion, garlic, and basil.
(Using the Instant Pot): Set Instant Pot to "Sauté". Dredge chicken pieces in flour. Once hot, add oil to instant pot and brown chicken pieces. Remove to a plate.
Add all vegetables [peppers through garlic] and sauté until fragrant. Add wine, tomatoes, olives, and oregano.
Add chicken pieces back to pot, nestling them into the tomato mixture.
Lock lid in place and set to high for 12 minutes. When done, release pressure.
If a thicker sauce is desired, remove chicken and simmer for additional 10 minutes without lid.
Top with basil before serving.
(Using a crockpot): Follow same directions as above and set to low for 6 hours of high for 4 hours.
(Stovetop): Follow same directions as above in a large braising pan or Dutch oven and simmer stovetop for about 1.5 hours.
Recipe Source: Living Plate RX