This is a quick and easy version of Chicken Cacciatore. Make it on the stove, in the oven, or in your crockpot or slow cooker.
Season the chicken thighs both sides with salt and pepper.
Add the olive oil to a Dutch Oven or large skillet and brown the chicken over a medium heat on both sides, for 8 minutes per side then set aside.
Add the onion, garlic, dry white wine, crushed tomatoes with juice, bay leaves and thyme to the vegetables and heat until the sauce is simmering.
Add the chicken pieces in to the sauce and simmer, covered, for 25 minutes.
Add the sliced bell peppers, mushrooms, and olives to the pan and cook for a further 10 minutes or until the chicken is fully cooked.
Taste and adjust the seasoning as needed.
Season the chicken thighs both sides with salt and pepper.
Add a little olive oil to a skillet and gently cook the chicken pieces on a medium heat for about 4-5 minutes on each side to brown it, then remove and set aside.
Heat a little more olive oil in your skillet and saute the onions, red bell pepper, and garlic for about 4 minutes.
Add the onions, bell pepper, garlic, to the slow cooker along with the thyme and bay leaves.
Now add the chicken pieces on top of the sauce, skin side up, and put the lid on and cook on high for 3-4 hours, or low for 6-8hrs or until cooked.
follow directions to step 4?
Bring the pan to a simmer and then cover and cook over a low heat for about 30 minutes.
After 30 minutes add the mushrooms and olives and cook for a further 10 minutes or until the chicken is fully cooked.
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