Chicken Cacciatore

Chicken Cacciatore
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  1. Ingredients
  2. 1 tablespoon olive oil
  3. 8 small chicken thighs, skin removed (about 2 pounds)
  4. Salt
  5. Cracked black pepper
  6. 3 cups sliced cremini mushrooms
  7. 1 large green sweet pepper, stemmed, seeded, and cut into bite-size strips
  8. 1/3 cup finely chopped carrot (1 small)
  9. 3 cloves garlic, minced
  10. 1/2 cup dry white wine or chicken broth
  11. 1 28 ounce can diced tomatoes, undrained
  12. 1 1/2 cups frozen pearl onions
  13. 1 teaspoon dried oregano, crushed
  14. 1 teaspoon coarsely ground black pepper
  15. 2 tablespoons balsamic vinegar
  16. 10 pitted Kalamata olives, chopped (optional)
  17. 1/3 cup snipped fresh Italian (flat-leaf) parsley (optional)
  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.
  2. 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.