Boneless Chicken Cacciatore

Boneless Chicken Cacciatore

INGREDIENTS

• 4 boneless chicken breasts

• 4 boneless chicken thighs

• 3 Tbls of extra virgin olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow onion, sliced

• 1 carrot, chopped

• 2 stalks of celery, chopped

• 3 cloves of garlic, chopped

• 1 cup of dry red wine

• 1/2 cup of chicken broth

• 1 cup of green olives

• 1 15oz. Can of diced tomatoes

• 1 tsp of dried oregano

• 1 tsp of dried thyme

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• ¼ cup of fresh parsley, chopped

  PREPARATION

• Pre-heat the oven to 350 degrees

• In a large casserole dish sauté the chicken in the olive oil until slightly brown.

• Remove from pan and set aside.

• Over medium heat sauté the peppers, onion, carrot, celery and garlic for 2 to 3 minutes.

• Deglaze the pan with the red wine and chicken broth while stirring.

• Add the green olives,tomatoes,oregano, thyme, salt and pepper.

• Return the chicken to the casserole dish.

• Cover and place in the oven for around 1 and a half hours until chicken is tender and the sauce is a deep red color.

• Plate the chicken and top with vegetable sauce and sprinkle with fresh parsley.

• Serve with pasta or a simple creamy parmesan risotto.