Ingredients
- 1 tsp dried oregano, 1 tsp, leaves (0 oz)
- 1 tsp dried thyme, 1 tsp (0 oz)
- 28 oz crushed tomatoes with basil, 28 ounce (28.3 oz)
- 1/3 cup pitted olives optional (i used kalamata), 0.33 cup (1.6 oz)
- 2 large carrots diced, 2 large (5.1 oz)
- 8 oz white mushrooms sliced, 8 oz (8.1 oz)
- 1 small onion diced, 1 small (2.5 oz)
- 4 cloves garlic minced, 4 cloves (0.4 oz)
- 1-2 tbsp avocado oil or olive oil, 1 tbsp (0.5 oz)
- 1 red bell pepper diced, 1 medium (approx 2-3/4″ long, 2-1/2 dia.) (4.3 oz)
- chicken thighs, 6 (24.2 oz)
- sea salt and pepper, 1 serving (0 oz)
- chicken bone broth, 0.33 cup (2.8 oz)
- tomato paste optional, 1 tbsp (0.6 oz)
- sea salt and pepper, 1 serving (0 oz)
- pepper optional, 1 serving (0 oz)
- parsley, 1 serving (0.1 oz)
- Chicken thighs, 1 lb (16.2 oz)
Instructions
Season chicken generously with salt and pepper on both sides.
Heat the oil to medium-high in a large heavy skillet (Cast iron is preferred).
Add the chicken and sear 5 minutes on each side or until deep golden brown.
Remove to a plate and set aside. Don’t drain the fat from the skillet.
Lower the heat to medium and cook the onion until translucent and fragrant (1-2 minutes) then add in the garlic and sauté until fragrant (about 30 seconds).
Add the peppers, carrot, and mushrooms and sauté for 5 minutes until vegetables soften.
Add the chicken back to the skillet, pushing the veggies aside to make room.
Pour in the crushed tomatoes, tomato paste (if using) and broth and season with salt, black pepper (to your taste), oregano, thyme, and crushed red pepper, if desired.
Mix the sauce and simmer uncovered for 5 minutes, then cover reduce heat to medium-low and allow to simmer (while stirring occasionally) for 25-35 minutes or until chicken is cooked through. Stir in the olives, if using, and garnish with fresh parsley or other herbs as desired.
To keep it low carb and Whole30 serve over zucchini noodles, cauliflower rice, and/or with roasted veggies Enjoy!
