This is a super fast weeknight one-pot chicken meal that your family will love!
1 Tbsp (15 mL) olive oil (or bacon fat)
6-8 chicken thighs,
salt & pepper to taste
3 cups (750 mL) sliced mushrooms
1 large red & green sweet pepper, cut into strips
1 rib finely chopped celery
3 cloves garlic, minced
? cup (125 ml) dry white wine or lillet
1 – 28oz (796 mL) can diced tomatoes
1 sliced white onion
1 tsp (5 mL) dried oregano
1 whole hot pepper
2 Tbsp (30 mL) balsamic vinegar
10 pitted Kalamata olives
Heat oil a large skillet heat over medium heat. Season chicken thighs lightly with salt and cracked black pepper. Brown chicken thighs in hot oil on all sides, then remove and set aside.
Add mushrooms, sweet pepper, and celery to skillet; saut? until soft. Add wine and scrape up the fond from the pan bottom. Add tomatoes, onions, garlic, oregano, and hot pepper stirring to combine. Return chicken to skillet, cover and cook about 20 minutes or until chicken is done (180? F). Stir in balsamic vinegar.
Sprinkle with olives before serving.