Chicken Cacciatore

Ingredients

• 1 lb chicken thighs
• 3 clove garlic
• 1 jar tomato sauce
• 1 whole onion
• 3 whole bell peppers
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp oregano
• 1 cup chicken broth

Instructions

1. Heat 1-2 tbsp olive oil in a deep pot or saute pan over medium heat. Once it shimmers, add the chicken skin-side down (if using thighs).
2. Brown the chicken on both sides, about 4 minutes per side, then remove and set aside in a bowl -- keep any juices that collect, that's free flavor for later. The chicken won't be fully cooked yet, and that's fine.
3. Add the peppers and onion to the same pot. Saute about 5 minutes, being careful not to let them burn.
4. Once the vegetables have softened, add the garlic. Stir frequently until it's fragrant and just starting to color.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
6. Add the tomato sauce, salt, pepper, and oregano.
7. Bring the sauce to a simmer, then return the chicken (and its reserved juices) to the pot.
8. Lower the heat to medium-low, cover, and simmer 20-30 minutes, depending on your cut of chicken.
9. Taste and adjust seasoning. Let cool slightly, then serve over your favorite pasta.