Easy Chicken Cacciatore

By Grammie926

Ingredients

• 8 boneless skinless chicken thighs
• 2 tbsp (25 mL) all-purpose_flour
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (25 mL) vegetable_oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 sweet green pepper, chopped
• 1 tsp (5 mL) dried Italian_herb_seasoning
• 1 can (28 oz/796 mL) diced tomatoes
• 1/2 cup (125 mL) sodium-reduced chicken stock
• 1/3 cup (75 mL) tomato_paste
• 2 tbsp (25 mL) chopped fresh parsley

Preparation

Step 1

Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.

Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.

Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.