Chicken Cacciatore
Ingredients
2 pounds chicken cut into 6 pieces
¼ cup olive oil
1 medium onion chopped
4 cloves garlic minced
2 large red bell peppers diced
1 pound mushrooms sliced
1 tablespoon oregano
1½ cup marinara sauce
⅔ cup Marsala wine
¼ cup kalamata olives
1 tablespoon capers optional
Directions
Heat olive oil over medium-high in a large skillet. Meanwhile, season chicken thighs on both sides with salt and pepper. Add chicken into the skillet and brown on both sides. About 5 minutes per side.
Remove chicken and transfer onto a plate. Cover with aluminum foil.
Add onions, garlic, and oregano into the same skillet, stir and sauté for 2-3 minutes. Add bell pepper, and mushrooms to the same skillet and sauté for 10 minutes. Cover the skillet with a lid.
Add in marinara sauce, Marsala wine, capers and olives. Bring to a boil.
Once boiling, reduce a simmer and add the chicken back into the skillet.
Cover and simmer on medium-low heat for 20-25 minutes until the chicken is tender.
