Chicken Thighs Cacciatore

By dorchuk

Ingredients

• 8 chicken thighs, skinned, if desired
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry red wine or beef broth
• 2 (14-1/2-ounce) cans Italian-style diced tomatoes, undrained

Preparation

Step 1

Season chicken with salt and pepper. In a large deep skillet, cook chicken in 1 tablespoon oil over medium-high heat for 3 minutes per side, or until lightly browned. Remove from skillet and set aside.

Add remaining 1 tablespoon oil to skillet then saute onion and garlic until tender.

Return chicken to skillet; add wine and tomatoes, and bring to a boil. Cover, reduce heat to low, and simmer 10 minutes. Uncover and simmer 10 more minutes then serve topped with sauce.