Chicken Scarpariello

This is another recipe inspired from weightwatchers.com.  The Points Plus value per serving is 7 (there are 4 servings).  I used chicken thighs for this.  Next time, I will use chicken breasts though.  I’m really only a fan of chicken thighs when they are slow-cooked.

Start with the chicken:

• Preheat your oven to 400º.
• Heat a large ovenproof skillet over medium-high heat.
• Add 1 teaspoon of EVOO.
• Season 4 chicken boneless, skinless chicken thighs (or chicken breasts if you prefer) with s&p.
• When the oil is hot, add the chicken to the skillet.

• Brown on all sides (about 2 minutes per side).

• While the chicken is cooking, cut up 1 red pepper into 1/2 inch pieces.
• Slice an onion and chop about 5 cloves of garlic.

• Once the chicken is browned, remove it from the skillet.  (Don’t worry about the chicken not being fully cooked.  It will finish cooking in the oven.)
• Add another teaspoon of EVOO to the same skillet.
• Add the garlic, pepper, and onion.
• Add 1 small jar of chopped pimentos and 1/4 teaspoon of oregano.

• Cook, stirring often, until the veggies are tender and the onions are golden brown.

• Return the chicken to the skillet.

• Add 1/4 cup dry white wine and 1/2 cup chicken broth.

• Scrap the bottom of the skillet with a spoon to release the brown bits into the sauce.

• Transfer the skillet to the oven.
• Bake, uncovered, until the chicken is fully cooked (about 12-15 minutes).
• Remove the skillet from the oven and stir in 2 tablespoons fresh parsley (chopped).
• Season with a little s&p.

Serve the vegetables over the chicken.  (I made couscous as a side dish.)

The sauce has a great flavor.  This was a really good chicken dish.  My only change for the future will be to use chicken breasts instead of thighs.  Enjoy!