Name: Chicken Cacciatore
Ingredients: 2 tablespoons olive oil (divided); 4 chicken breast halves (bone-in skinless, or 8 bone-in skinless chicken thighs SEE NOTE BELOW); 1 red pepper (seeded and sliced); 1 onion (peeled and sliced); 4 garlic cloves (peeled and chopped); 2 teaspoons dried oregano; ½ pound mushrooms (cleaned and sliced); 1 28 ounce canned whole tomatoes (chopped or crushed by hand); salt; black pepper; red pepper flakes (optional)

Place a large skillet over a medium-high heat. Sprinkle the chicken with salt and pepper. When the pan is heated, add 1 tablespoon of oil, and then the chicken. Brown it on both sides. You may have to do this in two batches. Remove it from the pan when it’s browned
While the chicken is cooking, place the mushrooms in a cold medium-sized skillet, over a medium high heat. Sprinkle with salt and pepper, and cover. After a couple of minutes, the mushrooms will sizzle, and water will start to come out of the mushrooms. If the mushrooms are only sizzling, and little or no water appears, add ¼ cup of water, and cover again. Cook until the mushrooms are cooked through, just a few minutes more. Remove the mushrooms from the pan, and place them, and the remaining liquid, in a bowl, to keep the liquid from evaporating
After the chicken is cooked, lower the heat to medium, and add the remaining tablespoon of olive oil. Add the pepper and onion, and sprinkle with salt, pepper, and oregano. Cook until the mixture starts to soften and begins to brown, approximately 5 minutes. Add the garlic, and cook for 30 seconds, or until it’s fragrant
Add the tomatoes, remaining oregano, and cooked mushrooms (include the liquid from the mushrooms). Bring this mixture to a simmer, and place the chicken back in the pan. It’s okay if the chicken is crowded in the pan. Cover, and cook for 10-15 minutes, or until the chicken is cooked through
Remove the chicken from the pan, and adjust the flavor of the sauce with salt, pepper, and red pepper flakes, if desired
Serve with pasta or rice

Chicken Cacciatore

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