Spicy mediterranean chicken made with Elijah's Xtreme Regret, vegetables and rice all made in one pot for an easy weeknight dinner that the whole family will love!
Category
Entre
Servings
6
Prep Time
20 minutes
Cook Time
1
Ingredients
2 Tbsp olive oil
6 large boneless, skin on chicken thighs, trimmed
Salt and pepper
2 onions, finely chopped
4 small carrots, finely chopped
2 ribs celery, finely chopped
2 bell peppers, finely chopped
3 large garlic cloves, finely chopped
2 dried bay leaves
1/2 cup white wine vinegar
1/3 cup white wine
5 sprigs fresh thyme
1 Tbsp honey mixed with Elijah's Xtreme Regret Hot Sauce
Steamed rice
Fresh parsley, chopped
Directions
Preheat a convection oven to 350F.
Heat the oil in a deep, covered, oven safe skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down for 5 minutes, flip and cook other for 5 minutes. Transfer to a plate.
Add onions, carrots, celery, and bell peppers to the pan, stirring occasionally. Season with salt and pepper. Cook for 5-7 minutes until vegetables are tender. Add garlic and bay leaves. Cook, stirring for 1 minute. Add vinegar and wine. Bring to a simmer.
Return chicken to pan, skin side up and add thyme sprigs. Cover and bake for 25 minutes.
Remove pan from oven and uncover. Spoon sauce mixture over chicken and drizzle honey mixed with Elijah's Xtreme Regret Hot Sauce over the chicken. Return pan to oven, uncovered, and bake for 20-25 minutes.
Serve with rice and fresh parsley and enjoy!