Chicken Cacciatore:

You need :

8 boneless skinless chicken thighs

1/4 cup flour, for dredging

Salt and freshly ground black pepper

3 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 sweet green pepper, chopped

1 tsp (5 mL) dried Italian herb seasoning

1 (28-ounce) can diced tomatoes in juice

1/2 cup (125 mL) sodium-reduced chicken stock

1/3 cup (75 mL) tomato paste

2 tbsp (30 mL) chopped fresh parsley

Preparation:

Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.
Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.
Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.