Serves 4 - 6
6 chicken thighs trimmed of fat
3 Tbsp. olive oil
1 clove garlic minced
1 small onion sliced very thin
1 jalapeno pepper sliced then halved (to remove heat seed and cut out ribs)
1 cup banana pepper rings or pepperoncini cut into rings
1 small red, yellow or orange bell pepper sliced thinly
1/3 cup white wine
2 cups your favorite Marinara sauce
salt and pepper
red pepper flakes (optional)
2 tbsp. capers (optional)
6-8 cheese slices Asiago, Havarti, Monterey Jack, Jalapeno or hot pepper Jack, etc. OR 1 1/2 cups shredded cheese
1/3 cup finely chopped FRESH Italian parsley or 2 Tbsp. snipped chives for garnish
METHOD:
Saute chicken thighs in olive oil over medium heat til browned about 5 minutes on each side. Remove and set aside.
Saute peppers, onions and garlic over med/low heat in the same pan for about 5 minutes total time.
Add chicken back into the pan, add wine and let reduce for 3 minutes.
Place all ingredients except cheese, parsley and chives into a slow cooker and let simmer on low for 4 hours or high for 3 hours. Remove to an oven proof casserole dish and top with the sliced or shredded cheese. Place under a broiler just til cheese begins to bubble.
You can use a Dutch Oven if you prefer. Brown all ingredients in the Dutch Oven then place into a 325 degree oven for about 1 1/2 hours.
Top with cheese then top with the cheese and broil as above. Sprinkle parsley or chives over all.
