4 tbsp. cooking fat, I used extra virgin olive oil
1 lb. bone-in skin-on chicken legs
1/2 lb. chicken thighs
1/2 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
1/2 onion, minced
1/2 red bell pepper, finely chopped
1 c. Mushrooms, sliced
2 cloves garlic, minced
1 tbsp. capers, drained
1 14.5-oz. can diced tomatoes
1 c. chicken broth or water
1 tbsp. fresh basil leaves, roughly chopped
Directions:
In a large skillet with high edges, heat 2 tablespoons of cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with salt and pepper and place in pan. Sear chicken until golden brown, about 3 minutes per side.
Remove the chicken from the pan and set aside. With the same pan still on medium-high heat, add the remaining 2 tablespoons cooking fat, onions, and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent.
Add mushrooms and continue to cook, stirring for 2 minutes. Add garlic and stir until aromatic, about 1 minute, then add capers and diced tomatoes.
Return chicken to pan and cover everything with chicken broth or water. Reduce heat to medium and bring everything to a simmer.
Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160°, about 30 minutes.
This recipe is courtesy of the Whole 30. I highly recommend purchasing this book for healthy eating and lifestyle.