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| Easy Chicken Cacciatore |
8 boneless skinless chicken thighs
2 tbsp (30 mL) all purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 sweet green pepper, chopped
1 tsp (5 mL) dried Italian herb seasoning
1 can (28 oz/796 mL) diced tomatoes
1/2 cup (125 mL) sodium-reduced chicken stock
1/3 cup (75 mL) tomato paste
2 tbsp (30 mL) chopped fresh parsley
Preparation:
Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.
Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.
Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.
