Chicken Caccitatore

8 skinless chicken thighs
5 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/2 cup finely chopped onions
1/2 cup finely chopped green bell pepper
2 cloves garlic, minced
1 cup sliced mushrooms
1 tablespoon tomato paste
1/4 cup red cooking wine
1 (28-oz.) can crushed tomatoes
1 cup low sodium chicken broth
3/4 teaspoon Italian seasoning
Crushed red pepper (optional)

Serve with your choice of Pasta, Rice, or Bread!!

1. Place 2 tablespoons olive oil in a 5-quart Dutch oven and heat on medium high heat.
2. Season chicken with ½ teaspoon salt and black pepper.
3. Brown chicken in two batches, 1 ½ minutes per side. Add 2 tablespoons olive oil to dutch oven between batches.
4. Remove chicken from Dutch oven and set aside.
5. In the same Dutch oven, heat 1 tablespoon olive oil. Add the onion, green bell peppers, and garlic. Season with ¼ teaspoon salt. Sauté 5 minutes.
6. Add mushrooms. Saute 3 minutes.
7. Add tomato paste. Cook 2 minutes.
8. Add red cooking wine. Deglaze 1 minute.
9. Add tomatoes, chicken broth, Italian seasoning, crushed red pepper and browned chicken. Simmer on low 30 minutes, uncovered.


Serving Size: 8 servings