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Chicken Cacciatore

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Serves 4


2 lb. boneless chicken breasts and/or thighs,, cut into bite-sized pieces
2 tablespoons Extra-virgin olive oil
2 teaspoon Italian seasoning, divided use
Garlic salt, to taste
1 large red bell pepper, chopped
1 large sweet yellow onion, chopped
3 cloves garlic, finely chopped
1 cup dry white wine
1 can Italian diced tomatoes
1 jar marinara Sauce
1/2 cup pitted sliced Kalamata olives
3 tablespoons capers
1 can reduced-sodium chicken broth
Freshly grated Parmesan cheese, for serving
Freshly ground pepper, to taste


  1. In a large bowl toss together the chicken pieces, olive oil, 1 teaspoon Italian seasoning, and sprinkle with garlic salt and pepper.
  2. Preheat large sauté pan over medium-high heat. Add chicken in batches and brown on all sides.
  3. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, and garlic to the same pan and sauté until the onion is tender, about 5 minutes. Season with garlic salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.
  4. Add the tomatoes, marinara sauce, olives, capers, and chicken broth. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.
  5. Can be cooked on low is slow cooker for 4 to 6 hours. Serve over hot pasta or polenta and top with freshly grated Parmesan Cheese.
Course: Dinner
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