INGREDIENTS
4
Chicken thighs ((about 1 1/4 lbs)), medium boneless skinless
1
Bay leaf
2 cups
Bell peppers, orange and yellow red
4 cloves
Garlic
1 tsp
Oregano, dried
1 tsp
Thyme, dried
1
White onion, large
1 tsp
Anchovy paste
1/2 cup
Kalamata olives, pitted
2 cups
Marinara sauce
10 oz
Pasta, cooked
1/2 tsp
Kosher salt
1 tbsp
Olive oil
1/4 cup
Brandy
1 cup
Red wine