Chicken Cacciatore

Ingredients:

• 6 bone-in skinless chicken thighs or boneless skinless

• kosher salt

• black pepper

• 2 tablespoons olive oil

• 1 green bell pepper diced

• 1 red bell pepper diced

• 1 medium yellow onion thinly sliced

• 8 ounces mushrooms sliced

• 4 garlic cloves minced

• 28 ounce can diced tomatoes

• 8 ounce can tomato sauce

• 1/2 cup red grade juice

• 1 bay lead

• 2 teaspoons rosemary minced

• 2 teaspoons oregano minced

• 1/2 teaspoon red pepper flakes

• 3 tablespoons capers

• 1/2 cup kalamata olives

Utensils:

• cutting board

• knife

• large skillet with lid

• tongs

• plate

• wooden spoon

Instructions:

1. prepare ingredients

2. season 6 chicken thighs with salt and black pepper to taste on both sides

3. get a large skillet over medium-high heat and add 2 tbsp of olive oil

4. add the chicken thighs to the heated skillet and cook for 5 minutes per side then remove to a plate and set aside

5. in the same skillet add the 2 diced bell peppers

6. add 1 medium sliced yellow onion to the pan

7. add 8 oz of sliced mushrooms to the pan and saute for 8 minutes

8. add 4 minced garlic cloves to the pan and cook for 30 seconds until fragrant

9. add a 28 oz can of diced tomatoes to the pan

10. pour a 8 oz can of tomato sauce to the pan

11. pour 1/2 cup of grape juice into the pan

12. add a bay leaf to the pan

13. add 2 tsp of minced rosemary to the pan

14. add 2 tsp of minced oregano to the pan

15. add 1/2 tsp of red pepper flakes to the pan and stir together

16. bring the mixture to a boil then lower the heat to low and simmer for 20 minutes

17. add the chicken back to the pan and nestle it into the sauce

18. cover the pan with the lid and simmer for an additional 40 minutes

19. once it has simmered, add 3 tbsp of cappers

20. add 1/2 cup of kalamata olive to the pan and stir together

When you are ready for serving, serve chicken over polenta, roasted vegetables, spaghetti squash, pasta, potatoes, or rice and garnish with chopped parsley if you desire.