Chicken Cacciatore

By lbgtdep

Makes: 4 servings
Prep: 30 mins
Cook: 20 mins

Ingredients

• 1 1
• tablespoon olive oil
• 8 8
• small chicken thighs, skin removed (about 2 pounds)
• Salt
• Cracked black pepper
• 3 3
• cups sliced cremini mushrooms
• 1 1
• large green sweet pepper, stemmed, seeded, and cut into bite-size strips
• 1/3 1/3
• cup finely chopped carrot (1 small)
• 3 3
• cloves garlic, minced
• 1/2 1/2
• cup dry white wine or chicken broth
• 1 1
• 28 ounce can diced tomatoes, undrained
• 1 1/2 1 1/2
• cups frozen pearl onions
• 1 1
• teaspoon dried oregano, crushed
• 1 1
• teaspoon coarsely ground black pepper
• 2 2
• tablespoons balsamic vinegar
• 10 10
• pitted Kalamata olives, chopped (optional)
• 1/3 1/3
• cup snipped fresh Italian (flat-leaf) pa

Preparation

Step 1

In a large skillet heat oil over medium heat. Sprinkle chicken thighs lightly with salt and cracked black pepper. Cook chicken thighs in hot oil just until browned, turning once. Remove chicken from skillet; set aside.
Add mushrooms, sweet pepper, carrot, and garlic to skillet; cook for 4 minutes. Add wine. Simmer, uncovered, until liquid is nearly evaporated. Add tomatoes, onions, oregano, and the 1 teaspoon coarsely ground black pepper, stirring to combine. Return chicken to skillet. Simmer, covered, about 20 minutes or until chicken is done (180 degrees F). Stir in balsamic vinegar. Season to taste with additional salt. If desired, sprinkle with olives and parsley before serving.