1 large onion, minced
3 garlic cloves, minced
2 tablespoons minced fresh Italian parsley
2 bell peppers, cut into 1-inch squares
6 whole tomatoes from 28-ounce can, drained, chopped
1 cup dry white wine
Directions:
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Sprinkle chicken with salt and pepper.
Working in batches, cook chicken until golden brown, about 4 minutes total, adding more olive oil as needed.
Transfer to platter (reserve skillet).
Add onion, garlic, and parsley to same skillet; saute until onion is soft, scraping up browned bits, about 4 minutes.
Add peppers, tomatoes, and wine; return chicken to skillet.
Cover; simmer over medium-low heat 30 minutes.
Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes.
