Shelly's Recipe

Chicken Thighs Cacciatore | mrfood.com

Category: Chicken

8 chicken thighs, skinned, if desired
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1/2 cup dry red wine or beef broth
2 (14-1/2-ounce) cans Italian-style diced tomatoes, undrained

Season chicken with salt and pepper. In a large deep skillet, cook chicken in 1 tablespoon oil over medium-high heat for 3 minutes per side, or until lightly browned. Remove from skillet and set aside.

Add remaining 1 tablespoon oil to skillet then saute onion and garlic until tender.

Return chicken to skillet; add wine and tomatoes, and bring to a boil. Cover, reduce heat to low, and simmer 10 minutes. Uncover and simmer 10 more minutes then serve topped with sauce.