Skillet Chicken Cacciatore

Skillet Chicken Cacciatore

8 small chicken thighs (about 2 pounds total), skin removed
Salt
Cracked black pepper
1 tablespoon olive oil
3 cups sliced fresh cremini mushrooms
1 large yellow or green sweet pepper, seeded and cut into bite-size strips
1/3 cup finely chopped carrot (1 small)
3 cloves garlic, minced
1/2 cup dry white wine or chicken broth
1 28 - ounce can diced tomatoes, undrained
1 1/2 cups frozen small whole onions
1 teaspoon dried oregano, crushed
1 teaspoon coarse ground black pepper
2 tablespoons balsamic vinegar
10 pitted Kalamata olives, chopped if desired (optional)
1/3 cup snipped fresh Italian (flat-leaf) parsley (optional)



Sprinkle chicken lightly with salt and cracked black pepper. In a large skillet heat oil over medium heat. Add chicken; cook just until browned on both sides. Remove chicken from skillet; set aside.
Add mushrooms, sweet pepper, carrot, and garlic to skillet; cook and stir for 4 minutes. Carefully add wine. Simmer, uncovered, until liquid is nearly evaporated. Stir in tomatoes, onions, oregano, and ground black pepper. Return chicken to skillet.
Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken is no longer pink (180 degrees F). Stir in balsamic vinegar. Season to taste with additional salt. If desired, sprinkle with olives and parsley before serving.

My mom used to make chicken cacciatore when I was a kid, but never in a skillet. Sounds pretty tasty.

I love it! Of course, being Italian, I was brought up on it!