Wednesday, January 6, 2010

Chicken Cacciatore

1 1/2 lbs boneless skinless chicken thighs
1 yellow pepper sliced
1 onion sliced
2 garlic cloves sliced thin
1 can diced tomatoes
1/4 cup chicken broth
olive oil

Season the chicken with salt & pepper, then lightly dust with flour. Heat about 2 TBS olive oil in a pan and brown the chicken in it. Remove the chicken from the pan and add the peppers and onions and saute for a few minutes, then add the garlic and cook for another minute. Add the chicken broth and tomatoes and stir. Add the chicken to the top and season with the parsley, basil & oregano. Cover and cook over low to medium heat for about 30 minutes basting the top of the chicken occasionaly. Serve over orzo pasta!

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