6 skinless, bone in chicken thighs

Kosher salt and ground pepper, for seasoning

3 Tbsp. olive oil

1 red onion, finely chopped

½ red bell pepper, diced

2 cloves garlic, minced

1/3 cup dry red wine

1 28-oz. can diced tomatoes

2 tsp. thyme

2 tsp. rosemary

1 medium zucchini, sliced into ¼ inch pieces

½ lb. button mushrooms, sliced

2 Tbsp. fresh parsley, chopped

Preheat oven to 350 degrees.

Place chicken bottoms in a 9×13 inch pan, and season with salt and pepper. Bake for 30 minutes, and remove from oven.

While chicken is baking, heat the olive oil in a sauce pan, add the onions, red pepper, zucchini, mushrooms and garlic. Sauté until vegetables are starting to soften. Turn heat up to high and add the wine, cooking until reduced. Turn heat down and add the can of tomatoes with the juice, thyme, rosemary and parsley. Cook for 10 minutes or until juices start to simmer.  Pour tomato mixture over the chicken, cover and return to oven to finish cooking, about 30 minutes.

Serve hot over rice.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.