Chicken Cacciatore

Directions

1. 1
   Pat dry the chicken with paper towels. Liberaly season both sides of the chicken with salt and pepper, set aside.
2. 2
   Heat oil over high heat in a large pot. When the oil is nice and hot add in chicken and sear on both sides (I do this in batches) until the chicken is golden brown.
3. 3
   Remove the chicken from the pan and set aside. It is ok if the chicken isn't fully cooked it will continue to cook in the sauce.
4. 4
   Add mushrooms to the same pot and cook over high heat until the mushrooms are golden brown and tender.
5. 5
   Add the bell peppers and onions to the pot and saute for 3-4 minutes or until they start to get tender.
6. 6
   Add in garlic and cook for an additional minute.
7. 7
   Stir in wine and deglaze the pan by scraping up the brown bits stuck to the bottom. Cook for 1-2 minutes.
8. 8
   Stir in crushed tomatoes, red pepper flakes, thyme, oregano and bay leaves.
9. 9
   Add in chicken thighs and bring the sauce to a simmer. Cook for 15-20 minutes or until the chicken is fully cooked to 165 degrees and is tender.
10. 10
    Remove the thyme sprigs and bay leaves from the sauce. You can either shred the chicken, dice, slice or leave it whole.
11. 11
    Add in black olives and season the sauce with salt and pepper to taste.
12. 12
    Serve immediately over your pasta, polenta or mashed potatoes and enjoy!