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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 500°F | 2. Prepare all roasting vegetables (tomatoes, mushrooms, pepper, garlic, onions) as indicated above. To simplify garlic peeling, smack the garlic clove with the flat side of the knife, the peel will just come right off. | 3. In a large bowl combine chopped plum tomatoes, quartered mushrooms, chopped green pepper, garlic cloves, and chopped onion. Add 2 T Balsamic vinegar and 2 T olive oil and toss to combine well. | 4. Place vegetables into a large roasting pan, sprinkle with salt and pepper, and into the oven. Roast, stirring occasionally, until the onions and garlic are golden brown and nearly all the liquid from the mushrooms and tomatoes has evaporated, about 40-50 mins, could be longer depending on the size of the pan. | 5. Reduce oven temperature to 325°F. | 6. Sprinkle chicken with salt and pepper and 1 T rosemary. | 7. In a large skillet add remaining 3 T oil and heat on medium heat until oil is hot. Add one thigh at a time, making sure not to crowd them. I do them in a couple batches. | 8. Brown both sides of the thighs until a golden brown, putting chicken into bowl as they are done. | 9. Add wine and chicken broth to skillet and simmer until reduced by 1/2 scraping up any browned chicken bits that stuck to the bottom. Add canned tomatoes with liquid and combine thoroughly. | 10. Remove roasting pan from oven. Nestle chicken in roasted vegetables and pour wine mixture over the top. Sprinkle remaining 1 T rosemary, marjoram and 1/2 of capers. Stir gently, incorporating any brown bits that may have stuck to the sides of the roasting pan. | 11. Return roasting pan to oven and bake for 15 - 20 mins, or until chicken is done and juices run clear. Top with remaining capers. | 12. Serve over pasta or polenta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	1 1/2	cups	chopped	-	-	-	-
mushroom	10	ounces	quartered	96.3883	19.2493	6.3503	1.3891
green pepper	1		chopped	14.8	3.4336	0.6364	0.1258
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	8		peeled	-	-	-	-
olive oil	5	tablespoons	divided	596.7	0.0	0.0	67.5
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
salt				-	-	-	-
pepper				-	-	-	-
chicken thigh	2	lbs	boneless skinless	3986.4	7.1574	86.7948	400.7238
rosemary	2	tablespoons	chopped divided	4.454	0.7038	0.1125	0.1992
white wine	1	cup		-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
marjoram	1	tablespoon	chopped	4.607	1.0295	0.2152	0.1197
caper	3	tablespoons	drained divided	5.934	1.2616	0.6089	0.2219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.