Ingredients
1 pound chicken breast (bone-in, skin-on)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
2 celery ribs, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
8 ounces baby-bella or white mushrooms, sliced
3 garlic cloves, minced
1 teaspoon dried oregano
3 sprigs fresh thyme (leaves stripped)
2 tablespoons fresh parsley, chopped + extra for garnish
Pinch of red-pepper flakes (optional)
1 cup dry red wine
1 28-ounce can crushed tomatoes
Instructions
1-Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round pan.
2-Mix dry ingredients: In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
3-Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4-Combine ingredients: Add the flour mixture alternately with the milk; beat well. Pour batter into the prepared pan.
5-Bake the cake: Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍷 Use a good dry red wine; it adds depth to the sauce, and the alcohol cooks off.
🥕 Feel free to add diced carrots, olives, or sliced zucchini for extra texture and sweetness.
🌶️ Increase the red‑pepper flakes for a spicier dish or omit them for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One‑Pan
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 1 plate (≈ 350 g)
- Calories: 348
- Sodium: 463 mg
- Saturated Fat: 5 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 111 mg