Chicken Cacciatore

Makes 4 to 8 servings

8     boneless, skinless chicken thighs
1¼  teaspoons kosher salt, divided
¼    teaspoon freshly ground black
       pepper
2     teaspoons olive oil
1     medium onion, halved and sliced
3     large garlic cloves, sliced
1     bell pepper, cut into ¼-inch strips
       and then the strips cut in ½,
       yielding ¼ x 2-inch strips
8    ounces baby bella mushrooms,
       sliced
6    3-inch sprigs oregano
6    3-inch sprigs thyme
1    teaspoon sherry vinegar
1    can (15.5 ounces) diced tomatoes

Nutritional information per serving (based on 8
servings): Calories 266 (47% from fat) • carb. 7g pro. 29g • fat 14g • sat. fat 3g • chol. 147mg sod. 865mg • calc. 33mg • fiber 2g

1. Season the chicken on both sides with 1
teaspoon of salt and the pepper.
2. Assemble the Cuisinart® Stack5® with the
baking pan and select 400°F. Add the oil
to the pan.
3. Once the oil is hot, add the chicken to
the pan. Brown well, about 15 minutes
per side. Remove and reserve.
4. Add the sliced onion, garlic, pepper and
mushrooms with the remaining
¼ teaspoon of salt and sprigs of herbs.
Cook until slightly browned and softened,
about 15 minutes.
5. Add the vinegar and can of diced
tomatoes. Once the liquid comes to a
simmer, add the chicken back to the
pan, cover and turn to 250°F for about
1 hour. Chicken will be fork tender when
finished.
6. Taste and adjust seasoning according to
preference. Serve immediately.