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Black Pepper Chicken Cacciatore
Ingredients
Scale
- 8 small chicken thighs
- 1 T Pinehurst Olive Oil Black Pepper Olive Oil
- Salt
- Cracked Black Pepper
- 3 cups sliced cremini mushrooms
- 1 large green pepper, seeded and cut into thin strips
- 1/3 cup finely chopped carrots
- 4 cloves of garlic, chopped
- ½ cup chicken broth
- 1 28 oz. can of diced tomatoes, not drained
- 1 ½ cup pearl onions, chopped
- 1 tsp. dried oregano
- 1 tsp. coarsely ground black pepper
- 2 T Pinehurst Olive Oil Co. Neapolitan Herb Balsamic Vinegar
- 1/3 cup pitted Kalamata olives
- 1/3 cup snipped fresh Italian parsley
Instructions
- Heat Black Pepper Olive Oil in a skillet over medium heat. Add chicken thighs and sprinkle with salt and cracked black pepper.
- Cook chicken in the hot oil just until browned, turning once in order to brown both sides. We cooked about 2 minutes per side. Remove from skillet and set aside.
- Add sliced mushrooms, green pepper strips, chopped carrots and chopped garlic to skillet. Cook for about 4 minutes, then add the chicken broth. Simmer, uncovered, until liquid is nearly evaporated, about 10 minutes.
- Add can of diced tomatoes with liquid, chopped onions, dried oregano, and 1 tsp of cracked black pepper. Stir to combine.
- Add chicken back to skillet, cover and simmer for 20 minutes, or until chicken is cooked through.
- Stir in Neapolitan Herb Balsamic Vinegar and season to taste with additional salt. Add Kalamata olives and fresh parsley before serving.