Classic Chicken Cacciatore

Step 1

Peel & thinly slice the onion.

Step 2

Wash & cut the bell pepper into 1 inch pieces.

Step 3

Clean the mushrooms with a moist paper towel. Remove the stems & cut the mushrooms in half.

Step 4

Peel & thinly slice the garlic.

Step 5

Heat a drizzle of olive oil in a pan over medium-high heat. Add the chicken. Season with salt & pepper. Cook for 5 mins, flip & season the second side. Cook for another 5 min, then remove the chicken & set aside. The chicken will not be fully cooked through yet.

Step 6

Add the garlic, onion, bell pepper & mushrooms. Add an additional drizzle of olive oil & season with salt. Stir & cook for 5 min until the veggies begin to brown lightly.

Step 7

Add the diced tomatoes & red wine vinegar. Stir & cook on medium-low heat for 10-12 min until the veggies are cooked through & the sauce has thickened.

Step 8

Add the chicken broth & chicken into the pan. Nestle the chicken into the veggies. Cover & cook for 3-5 min until the chicken is fully cooked through (internal temp reaches 165°F).

Step 9

Remove the lid & sprinkle in some capers (optional) & red pepper flakes if you have any. Serve & enjoy!