1 tsp Olive Oil
4 Cloves of Garlic, minced
2 Tbsp Maple Cream
1/2 tsp Habanero Pepper Flakes (can substitute red pepper flakes)
Salt and Pepper
7 Chicken Thighs, skinless
10 oz Red Wine
1 16 oz Can of Crushed Tomatoes
7 Springs of Thyme
8 Roma Tomatoes, cut in half lengthwise
Small Handful of Parsley, chopped
4 Carrots, chopped
1 Yellow Pepper, chopped
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
2 Tbsp Kalamata Olive Juice
1/2 Jar Kalamata Olives
Heat olive oil in a large Dutch oven. Add onions and cook until translucent. Add Maple Cream and garlic, cook until caramelized. Add habanero flakes, chicken thighs and red wine. Simmer for 8 minutes.
Add the can of crushed tomatoes, thyme, parsley, basil, oregano, salt and pepper. Add halved Roma tomatoes. Simmer for 20 minutes.
Add carrots, yellow pepper and kalamata olives. Simmer for 10-15 minutes.
Serve and enjoy!