This dish is very similar to a stew recipe because of the combination of vegetables and a chicken, beef or lamb, but it is finished off in the oven rather than on the stove top or in a slow cooker. The dark meat chicken gives the dish a stronger flavor than would be had with chicken breast or other white meat chicken. The dish is more hearty than even a stew because of the absence of added water. It is more like a roasted meat and vegetable dish.
To convert this recipe to a stew, you could add a cup or two of water. You may have to adjust the amount of water to get the consistency you want. If you prefer beef, pork or lamb, any of these meats could probably be used in place of the dark meat chicken.
If you prefer vegetarian, then by all means go all vegetarian. If you decide to go this route, you should probably dredge the vegetables in flour (as you would the chicken or the other meats), then saute’ them before finishing the cooking. The vegetables themselves should provide enough water, but if you would prefer a soupier dish the add stock or water before going to the simmer stage. .
The recipe will taste great whichever way you do it..
2 skinless, boneless chicken thighs
2 tablespoons olive oil
2 bell peppers, de-stemmed, seeded, and cut into strips
2 yellow onions, peeled and chopped
1 stalk Celery, chopped
1 carrot, peeled and chopped
1/4 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 – Mix the salt and pepper with the flour and put on a plate.
2 – Dredge the chicken thighs in the mixture until coated all over, then shake off the excess.
3 – Saute’ in a cast iron or other oven proof skillet until browned.
4 – Add the vegetables, cover, and simmer for 15 minutes.
5 – Uncover and put the skillet in an oven preheated to 425 degrees Fahrenheit for 20 minutes.