Ingredients:

• 4 chicken thighs, bone-in
• 4 chicken drumsticks
• Salt & Pepper
• 3 Tbsp. extra virgin olive oil
• 1/2 cup flour, any kind
• 2 cloves garlic, minced
• 1 sweet onion, cut into thin strips
• 1 red pepper, julienne strips
• 1 tsp. dried oregano
• Pinch red pepper flakes
• 1 cup chicken or veggie stock
• 14.5 oz. can chopped tomatoes, (basil, garlic, oregano)
• 1 Tbsp. red wine vinegar

Instructions:

1. Using paper towel, remove skin from chicken.
2. Season chicken lightly with salt and pepper.
3. In a large skillet over medium high heat, heat oil until hot.
4. Sear chicken pieces on each side for approx. 2-3 minutes each.
5. Place chicken in a single layer in a large baking dish or disposable foil tray.
6. Reduce skillet heat to medium and add garlic and onion. Sauté a few minutes until onions begin to soften.
7. Add pepper and sauté another 3 to 5 minutes until peppers begin to soften.
8. Add stock and simmer veggies for 5 to 7 minutes until liquid is reduced by half.
9. Add tomatoes, oregano, and vinegar. Stir to combine.
10. Pour veggie mixture over chicken and bake in 350-degree oven for approximately 30 minutes or until chicken is cooked through to 165 degrees.
11. Serve chicken on a platter over cooked spaghetti squash, pasta, rice, or toasted crusty bread.