Chicken Cacciatore with Peppers, Mushrooms & Olives

Ingredients

• 24 oz (680 g) boneless chicken thigh
• 1/2 tsp (3 g) fine sea salt and black pepper
• 1 tbsp (15 ml) olive oil
• 1 medium (110 g) yellow onion, sliced
• 2 medium (238 g) red bell peppers, sliced
• 4 cups (280 g) cremini mushrooms, sliced
• 3 garlic cloves, sliced
• 1 tsp (1 g) dried oregano
• 3 cups (720 g) diced tomatoes, no salt added
• 1/4 cup (34 g) Kalamata olives, rinsed, halved
• 2 tbsp (8 g) fresh parsley, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Season the chicken with half the salt and pepper. Brown it in the oil in a 5-quart (4.7L) pot over medium-high heat for 3 minutes a side, until golden, then lift it onto a plate; it finishes in the sauce.
2. Cook the onion, peppers and mushrooms in the same pot over medium heat for 6 minutes, until the mushrooms are golden. Add the garlic and oregano for 30 seconds.
3. Add the tomatoes and the rest of the salt and pepper. Return the chicken with its juices, cover and simmer for 15 minutes, until it reaches 165°F (74°C) inside. Stir in the olives and scatter the parsley over.