Chicken Cacciatore

Recently I picked up a book from the grocery store called: Cook This, Not That.  Inside of it they have a variety of great recipes that are healthier alternatives than going out to eat at chain restaurants such as: The Cheesecake Factory or Applebee's.

Here I made one of the recipes from the book.  It is their suggestion over Olive Garden's chicken scampi.  It's 560 calories lighter and just as delicious, if not- better!  I'm only a beginner with cooking but I followed the recipe step by step and unveiled amazing restults.

Taken straight from the book:

You'll Need:

•  2 Tbsp olive oil
• 8 boneless chicken thighs
• Salt and pepper to taste
• 1 Medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 10-12 green or black olives, pitted and roughly chopped
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup dry red wine
• 1 1/2 cups chicken broth
• 1 lb Italian tomatoes, coursely chopped
• 2 Tbsp chopped flat-leaf parsley

1.  Heat the oil in a large cast-iron skillet or saute pan over high heat.  Season the chicken with salt and pepper and add to the skillet, skin side down.  Cook 8 to 10 minutes, until lightly browned and crisp on all sides.  Transfer to a plate.
2. Lower the heat and add the onion, bell pepper, olives, garlic, and pepper flakes.  Cook until the vegetables have softened, about 10 minutes.  Pour in the wine and simmer, stirring occasionally, until it's nearly evaporated, about 5 minutes.
3. Add the broth and tomatoes to the skillet.  Return the chicken to the pan, tucking it into the vegetables skin side up, and bring to a simmer.  Cook over medium heat for another 20 minutes, until the chicken is extremely tender and the sauce is reduced by half.  Sprinkle with the parsley.  Serve on soft polenta, quinoa, or a small bed of mashed potatoes.  (I just used fettucine pasta.)

Makes 4 servings