Chicken cacciatore

Ingredients

• 2 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, sliced
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 sprig fresh rosemary
• 1/2 cup pitted black olives
• 1 loaf crusty bread
• Salt and black pepper

Steps

1. Season the chicken with salt and pepper. Wash your hands.
2. Heat the oil in a large, deep skillet over medium-high heat. Brown the chicken for 3 minutes per side. Move it to a plate.
3. Cook the onion, bell pepper and mushrooms in the same pan for 6 to 8 minutes, until soft.
4. Add the garlic and cook for 1 minute.
5. Pour in the wine and simmer for 2 minutes, scraping the bottom of the pan.
6. Add the tomatoes, rosemary and olives. Return the chicken and any juices to the pan.
7. Cover and simmer for 20 minutes, until the chicken is tender and cooked through (165 °F inside).
8. Take out the rosemary and serve with the bread.