Another cast iron – one pan dinner that is from memory of my Grandmother making this for Sunday dinner.

I use chicken Thighs because they have a richer flavor that this dish craves.

Do a quick flour dredge and brown in olive oil in your cast iron.

Cut a large onion into 1″ pieces, a Bell pepper or two the same size, and smash a few cloves of garlic, put to side.

Once chicken is browned on both sides add smashed garlic, onion and pepper wedges/slice sand saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add some white wine and a can of tomatoes (we use the larger can of ‘crushed’)  then  simmer until reduced by half, about 3 minutes.

I then finish in the oven while I boil some water for egg noodles.