1 and 1/2 lbs. boneless, skinless chicken thighs, cut into chunks
2 Tbsp. olive oil, divided
1 onion, diced
2 green bell peppers, cut into 1-inch chunks
4 garlic cloves, minced
2 tsp. Italian seasoning
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 cup red wine
1 (15 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
pasta or zoodles, for serving
Once you have the chicken cubed into large bite-sized pieces, add 1 tablespoon of the oil to a large skillet over medium heat. Once the oil is hot, add the chicken and brown it all over, this takes about 8-10 minutes.
Remove the chicken from the skillet and set it aside on a plate. Add the remaining oil to the skillet and add the onions and peppers. Cook for about 5 minutes until they start to soften, and then add the garlic, Italian seasoning, sugar, salt and pepper. Cook for 2 more minutes.
Deglaze the pan with the wine and allow it to cook down and cook out the alcohol for about 3 minutes. Then, add the diced tomatoes and tomato sauce. Mix everything together well and add the chicken back to the pan.
Bring the mixture to a boil, cover and turn it down to simmer for at least 20 minutes. And hour or two is better.
When you’re ready to serve, ladle a heaping serving of the chicken, veggies and sauce over al-dente pasta, veggie noodles or a mixture of both.