Golden brown chicken thighs are cooked until the skin is crispy, but tender and moist on the inside. Country garden vegetables like fresh zucchini and summer squash, tomatoes, and white wine create a flavorful stew that is amazing.
Course Main Course
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Buy This Cook That
8chicken thighsskin on and bone in
1summer squashthinly sliced
8ouncesbaby bella mushroomshalved
1red bell pepperthinly sliced
1small onionthinly sliced
3/4cupdry white wine
1/2cupreserved juice from the tomatoes
1/4teaspoonsaltplus additional for sprinkling on chicken
1/4teaspoonblack pepperplus additional for sprinkling on chicken
Preheat oven to 375 degrees.
In a large cast iron skillet or dutch oven, heat the olive oil to medium high. Trim excess fat from the chicken thighs, but leave the skin on. Sprinkle both sides of the chicken with salt and pepper.
Working in batches, brown the chicken in the oil. Start skin side down, rotating and turning until the chicken is golden on both sides. Set aside. Continue until all chicken is browned.
Pour out the excess chicken cooking grease, reserving 1/4 cup in the pan. Reduce heat to medium. Add the zucchini, summer squash, mushrooms, bell pepper, onion and garlic to the pan. Stir to combine. Add half of the wine and scrape the brown bits from the bottom of the pan.
Add the stewed tomatoes, the remaining wine, half a cup of reserved tomato juice, Italian seasoning, salt, pepper, and bay leaf. Stir to combin well.
Place the browned chicken breasts on top of the tomato and vegetable mixture. Transfer the skillet into the center oven rack and bake uncovered for 45 minutes.