Italian Chicken: A Spin Off

Well, it's been a long time since I've posted so here's one that's as delicious as it is easy.

Thursday Night Italian Chicken

• 1.5 lbs of Boneless Chicken Thighs
• 4 Pieces of Bacon (about 1/2 cup chopped)
• 2 Tbsp Olive Oil
• 1 Medium Green Pepper
• 1 Small White Onion
• 1 Large Yellow Squash
• 6 or 7 Leaves of Fresh Basil
• 6 Whole Cloves of Garlic
• 2 14.5oz. Cans of Diced Tomatoes (or you can skin and chop 6-8 medium sized fresh tomatoes, it really up to you.)
• Salt
• Pepper
• Pinch of Nutmeg

Preheat the oven to 325.

Chop the bacon and chicken into 1/2 inch strips. Pour the olive oil into an oven safe sauce pan (or have an oven safe dish on standby) and turn the heat on medium high. De-seed and rough chop the pepper and rough chop the onion and saute them in the oil with a little salt for 3 to 5 minutes. Cut the squash into 1/2 cubes, lightly salt and toss into the pan. Chop the basil and pull the skin off the garlic and toss them in as well, give this mix a good stir and let it go for a few minutes and you open up the cans of diced tomatoes. Pour in the tomatoes, stir and cover. Let this come up to a soft bubble.

Take your diced bacon toss it into a separate pan and cook on medium high, just till it starts to crisp up. Add your chicken and turning until it's "white" on all sides. Drop this into the sauce mix, stir, and put into the center of the oven. Cook for about an hour.

Serve hot over some angel hair pasta.

There you go, that's it. If you want you can keep it at about 250-275 for another hour and the chicken will get even more tender.