Chicken Cacciatore Recipe

In a large deep pan heat up 1 tablespoon of oil.
1 tbsp olive oil
While the oil is warming, season the chicken generously with salt and pepper.
½ tsp salt, 1 lb chicken thighs, ½ tsp pepper
Once the oil is hot, at the chicken to the pan and cook for 5 minutes per side.
While the chicken is cooking, dice the onion and bell pepper, slice the mushrooms and peel the garlic
2 oz onion, 4 oz green bell pepper, 5 oz button mushrooms, 2 cloves garlic
Once the chicken is seared, remove it from the pan and set it aside. Add the onion, green pepper and mushrooms to the pan and cook for about 4-5 minutes stirring occasionally.
Add minced garlic and cook for another minute.
Add the diced tomatoes, passata, herbs, remaining salt and pepper, olives and sugar. If you like you can cut the olives in half or into threes. Stir everything together until well combined.
1 can diced tomatoes, ½ tsp dried thyme, ½ tsp Italian seasoning, 1/3 cup pitted kalamata olives, 8.5 fl oz passata, 1 tsp sugar
Add the chicken back to the pan making sure it’s tucked under the sauce as much as possible, cover and lower the heat to simmer for 40 minutes.
Once the chicken is cooked through stir in chopped parsley.
1 tbsp parsley
Serve on a bed of freshly cooked orzo.