Skillet Chicken Cacciatore

Have you ever gone to Buca di Beppo and have their  Chicken Cacciatore? Did you know one serving is 1520 calories with 96 grams of fat? This Skillet Chicken Cacciatore is only 317 calories and under 10 grams of fat. Serves 4 Total Time: 50 minutes

Ingredients:

1 tablespoon olive oil 
8 small boneless chicken thighs, skin removed (about 2 pounds) 
Salt and Cracked black pepper, to taste 
3 cups sliced cremini mushrooms 
1 large green sweet pepper, stemmed, seeded, and cut into bite-size strips 
1 small carrot, finely chopped 
3 cloves garlic, minced 
1/2 cup dry white wine or chicken broth 
1 28 ounce can diced tomatoes, undrained 
1 1/2 cups frozen pearl onions 
1 teaspoon dried oregano, crushed 
1 teaspoon coarsely ground black pepper 
2 tablespoons balsamic vinegar 
10 pitted Kalamata olives, halved
1/3 cup snipped fresh Italian flat-leaf parsley 

Directions:

In a large skillet heat oil over medium heat. Sprinkle chicken thighs lightly with salt and cracked black pepper. Cook chicken thighs in hot oil just until browned, turning once. Remove chicken from skillet; set aside. 

Add mushrooms, sweet pepper, carrot, and garlic to skillet; cook for 4 minutes. Add wine. Simmer, uncovered, until liquid is nearly evaporated. Add tomatoes, onions, oregano, and the 1 teaspoon coarsely ground black pepper, stirring to combine. Return chicken to skillet. Simmer, covered, about 20 minutes or until chicken is done (Internal temperature 165F). Stir in balsamic vinegar. Season to taste with additional salt. Top with olives and parsley before serving. Easy Peasy!