8 skinless boneless chicken thighs, seasoned with s&p
2 spring onions, coarsely chopped
2 large cloves garlic, thinly sliced
6 cups diced sweet banana peppers
8 petite (thin) carrots
¾ cup chicken broth
¼ cup white wine, optional
Lemon halves for garnish
Fresh sage, rosemary
Directions
Preheat oven to 375°. Heat oil in a large skillet with Teflon™ nonstick coating; add chicken, browning over medium heat, 5 minutes per side. Add onions, garlic, peppers, carrots, broth, wine; bring to a boil; add lemon halves and chopped sage & basil. Transfer skillet to the oven and roast 30 minutes. Remove from heat and let settle 5 minutes before serving.
