Easy Chicken Cacciatore

By Joschef

Ingredients

• 8 boneless skinless chicken thighs
• 2 tbsp all purpose flour
• 1/2 tsp salt
• 1/4 tsp ppepper
• 2 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 sweet green pepper, chopped
• 1 tsp Italian herb seasoning
• 1 can (28 oz/796 mL)diced tomatoes
• 1/2 cup chicken stock
• 1/3 cup tomato paste
• 2 tbsp fresh parsley

Details

Servings 4
Adapted from canadianliving.com

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.

Additional information : Tip: Keep a few extra dollars in your pocket by buying bone-in chicken thighs and removing the skin; cook for 40 minutes.