Ingredients
2
tablespoons olive oil
6
chicken thighs
1
bag (14 oz) frozen bell pepper and onion blend, thawed
4
cloves garlic, finely chopped
1
cup Progresso™ chicken broth (from 32-oz carton)
2
cans (14.5 oz each) Muir Glen™ organic fire-roasted crushed tomatoes
1
tablespoon Italian seasoning
Preparation
In 12-inch skillet or 4-quart Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 6 chicken thighs; season liberally with salt and pepper. Cook chicken on each side 7 to 10 minutes. Remove chicken from saucepan; place on plate.
To drippings in skillet, add thawed 1 bag (14 oz) frozen bell pepper and onion blend; cook 3 to 5 minutes or until translucent. Add 4 cloves finely chopped garlic; cook and stir 1 to 2 minutes or until fragrant. Pour in 1 cup Progresso™ chicken broth. Stir to loosen chicken bits from bottom of skillet.
Add 2 cans (14.5 oz each) Muir Glen™ organic fire-roasted crushed tomatoes and 1 tablespoon Italian seasoning; stir to mix well.
Return chicken to skillet. Simmer 10 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
