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Black Pepper Chicken Cacciatore

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  • Author: Kimberly

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

  1. Heat Black Pepper Olive Oil in a skillet over medium heat. Add chicken thighs and sprinkle with salt and cracked black pepper.
  2. 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.
  3. 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.
  4. Add can of diced tomatoes with liquid, chopped onions, dried oregano, and 1 tsp of cracked black pepper. Stir to combine.
  5. Add chicken back to skillet, cover and simmer for 20 minutes, or until chicken is cooked through.
  6. Stir in Neapolitan Herb Balsamic Vinegar and season to taste with additional salt. Add Kalamata olives and fresh parsley before serving.

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