It’s December 1st and the official countdown to Christmas day is on! Check checking back for more great holiday recipes and tips. Chef Lantz in Edmonton shared one of his favourite warm meals for the holidays.
- 3 pounds chicken pieces/legs or thighs or whole cut up chicken
- 3 tablespoons canola oil
- 1 green pepper, sliced ¼ inch
- 1 red pepper, sliced ¼ inch
- 1 orange pepper, sliced ¼ inch
- 1 medium onion, sliced ¼ inch
- 2 garlic cloves, crushed
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 teaspoons oregano
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 can tomatoes, diced
- 1 can tomatoes, crushed
- 1 can tomato sauce
Season chicken with salt and pepper and brown in hot oven at 365F. convection bake for 20 minutes.
In a large pot or Dutch oven add oil and sauté peppers, onion, garlic and spices. Once cooked, add diced tomatoes, crushed tomatoes and tomato sauce. If sauce is too thick add chicken stock to thin.
Simmer on low for 1½ hours. Chicken should be very tender. Serve over your pasta of choice.