Boneless Chicken Cacciatore

Prep Time: 10 mins Cook Time: 95 mins

Servings: 6-8

Ingredients

• 4 boneless chicken breasts

• 4 boneless chicken thighs

• 3 Tbls of extra virgin olive oil

Extra Virgin Olive Oil from Lazio

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• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow onion, sliced

• 1 carrot, chopped

• 2 stalks of celery, chopped

• 3 cloves of garlic, chopped

• 1 cup of dry red wine

Castellani Chianti

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• 1/2 cup of chicken broth

Aneto Chicken Broth, Low Sodium

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• 1 cup of green olives

Castelvetrano Whole Olives

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• 1 15oz. Can of diced tomatoes

Pomi Chopped Tomatoes

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• 1 tsp of dried oregano

Mountain Oregano

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• 1 tsp of dried thyme

• 1/2 tsp of salt

Seasonello Fine Sea Salt

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• 1/2 tsp of fresh ground black pepper

• ¼ cup of fresh parsley, chopped

1. Pre-heat the oven to 350 degrees F.

2. In a large casserole dish sauté the chicken in the olive oil until slightly brown.

3. Remove from pan and set aside.

4. Over medium heat sauté the peppers, onion, carrot, celery and garlic for 2 to 3 minutes.

5. Deglaze the pan with the red wine and chicken broth while stirring.

6. Add the green olives, tomatoes, oregano, thyme, salt and pepper.

7. Return the chicken to the casserole dish.

8. Cover and place in the oven for around 1 and a half hours until chicken is tender and the sauce is a deep red color.

9. Plate the chicken and top with vegetable sauce and sprinkle with fresh parsley.

10. Serve with pasta dressed with a drizzle of olive oil and parmesan. Buon Appetito!

Recipe Notes:

Everybody Loves Italian