Chicken Cacciatore

This was hearty, tasty and easy to make. Chicken in a tomato and vegetable stew-like sauce. I served it with salad with a nice dijon vinaigrette. I'm kind of tired so that is all the introduction you're getting.

The salad was really good - red leaf lettuce, bean sprouts, green beans, strawberry, yellow bell pepper, and green onion. The vinaigrette was dijon mustard, garlic, olive oil and white wine vinegar.

Oh - I cooked the chicken with the skin on, and then we took it off while eating it. I thought about leaving the chicken skin off, but I think it probably adds something to the broth. There is a lot of flavour in chicken skin, or at least that is what I am told.

Chicken Cacciatore

Ingredients

8 chicken thighs, bone-in

2 tbsp olive oil

1 onion, sliced thin

2 cloves of garlic, minced

2 cups diced ripe firm tomato

1/2 zucchini, diced

1/2 yellow pepper, diced

1/2 green pepper, diced

1/ cup sherry

Salt and Pepper

Directions

1. Sauté onion in olive oil over medium heat until transparent

2. Push onions aside and place chicken and garlic in pan. Brown chicken on one side, flip over and brown the other side

3. Sprinkle liberally with salt and pepper

4. Pour in sherry and simmer until reduced by half

5. Dump in tomatoes and vegetables and simmer, turning every so often, until meat is nice and tender, about 40-45 minutes

6. Serve with rice, or if you're on the cave man diet just eat it as-is