Wednesday, January 26, 2011
Even though this recipe calls for bone-in thighs, I often use boneless, skinless thighs. Feel free to try it!
serves 8 ( 1 chicken thigh with ½ c. sauce = 5 points + )
3 lbs. bone-in chicken thighs, skinned ( 8 thighs)
salt and pepper
1 T. olive oil, divided
1 onion , chopped
3 garlic cloves, minced
2 assorted colored peppers, chopped
8 oz. fresh mushrooms
1 celery stalk, chopped
1 pint spaghetti sauce
Heat 2 tsp. oil in a large nonstick skillet. Brown chicken for 2-3 minutes per side. Remove and set aside. Add remaining teaspoon of oil to the pan. Cook onion and garlic for 2 minutes. Add peppers and mushrooms and cook until veggies are almost tender. Return chicken to pan. Add sauce and stir to coat. Bring to a boil, cover and reduce heat to simmer until chicken is cooked through ( about 20-25 minutes)d
adapted from "Weight Watcher's"