| Fast Prep | Make Ahead

chicken cacciatore

prep: 30 minutes | cook: 15 minutes | MAKES: 4 servings (2 thighs + 1¼ cups vegetables each)

• 8 small bone-in chicken thighs (about 2 lb. total), skin removed
• Salt and coarsely ground black pepper
• 1 Tbsp. olive oil
• 3 cups sliced fresh cremini mushrooms (8 oz.)
• 1 large yellow or green sweet pepper, cut into bite-size strips
• ⅓ cup finely chopped carrot
• 3 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• 1 28-oz. can diced tomatoes, undrained
• 1½ cups frozen small whole onions
• 1 tsp. coarsely ground black pepper
• 1 tsp. dried oregano, crushed
• 2 Tbsp. balsamic vinegar
• 10 pitted Kalamata olives, chopped if desired (optional)
• ⅓ cup snipped fresh Italian parsley (optional)

1. Sprinkle chicken lightly with salt and black pepper. In a large skillet heat oil over medium heat. Add chicken; cook just until browned on both sides. Remove chicken from skillet.

2. Add mushrooms, sweet pepper, carrot, and garlic to skillet; cook and stir 4 minutes. Carefully add wine. Simmer, uncovered, until liquid is nearly evaporated. Stir in the next four ingredients (through oregano).

3. Return chicken to skillet. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until chicken is done (at least 175°F). Stir in vinegar. Season to taste with additional salt. If desired, sprinkle with olives and parsley before serving.

TO MAKE AHEAD: Prepare as directed. Place chicken and sauce in a large bowl or storage container. Cover and refrigerate up to 3 days. Return chicken and sauce to the skillet. Cover and cook over medium heat until heated through, stirring occasionally.

PER SERVING: 317 cal., 9 g fat (2 g sat. fat), 129 mg chol., 609 mg sodium, 23 g carb., 4 g fiber, 11 g sugars, 31 g pro.