TUSCAN ROASTED TOMATO CHICKEN WITH CAPERS (SATURDAY)
3 tablespoons olive oil, divided
2 tablespoons unsalted
butter, divided
6 cups chopped red onion
6 cloves garlic, grated
4 red bell peppers, thinly sliced
3 (14.5-ounce) cans diced no-salt-added fire-roasted tomatoes
2 pounds boneless skinless chicken thighs
Coarse salt and freshly ground pepper to taste
1/2 cup dry red wine
1/2 cup unsalted chicken stock
1/2 cup capers, rinsed
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme or oregano
In a Dutch oven on medium, heat 1 tablespoon oil and 1 tablespoon butter. Add onions; cook 5 minutes or until golden. Add garlic; cook 1 minute or until fragrant, stirring often. Add peppers and tomatoes; reduce heat to low and simmer 30 minutes. Meanwhile, in a nonstick skillet, melt remaining oil and butter on medium-high. Sprinkle chicken with salt and pepper. Cook 3 minutes on each side or until browned; remove from skillet. Add chicken to sauce and stir. Add wine and stock. Cover and simmer 30 minutes or until internal temperature of chicken reaches 165 degrees. Stir in capers and herbs, and serve. (Adapted from “Taste and Savor Life,” Nancy Waldeck.) Makes 8 servings. Per serving: 331 calories (percent calories from fat, 41), 22 grams protein, 24 grams carbohydrate, 5 grams fiber, 15 grams fat (4.4 grams saturated fat), 113 milligrams cholesterol, 337 milligrams sodium.