Found on Today’s Parent.
Italy has all the great recipes – pizza, pasta and chicken cacciatore. This recipe by Eshun Mott combines the familiar flavours and colours of all our favourite vegetables with the subtle flavours of chicken. Enjoy with some fresh-from-the-oven bread.
2 tbsp olive oil
1 kg boneless & skinless chicken thighs
1/2 tsp salt
1/4 tsp pepper
1 cup onion, chopped
1 1/2 cups red pepper, diced
227 g crimini mushrooms, cut into quarters (or eighths, if large)
1 tbsp garlic, chopped
1/2 cup white wine
1 can (796 ml) whole Italian plum tomatoes, squished
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/2 cup pitted kalamata olives
3 tbsp fresh Italian parsley, chopped
Heat oil in a Dutch oven or large deep skillet over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken for 3 min or until lightly browned. Remove from pan and reserve.
Add onions and red peppers to pan and sauté for 2 min or until they begin to soften. Add mushrooms and garlic, and sauté 2 min longer or until mushrooms are juicy. Add wine, bring to a boil and simmer 2 min or until reduced by half. Add tomatoes, thyme, rosemary and reserved chicken, and bring just to a boil.
Cover, turn heat to low and simmer for 20 min or until chicken is tender and sauce is thick. Add olives and simmer for 5 min longer or until flavours have combined. Use a fork to pull chicken into chunks, then sprinkle with parsley and serve over egg noodles or with crusty bread for dipping.