Super Simple Chicken Cacciatore

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Ingredients:

• 6 large or 12 small skin-on, bone-in chicken pieces
• 2 tablespoons Mezzetta Extra Virgin Olive Oil
• 1 medium yellow onion, sliced thinly
• 1 cup Mezzetta Pitted Kalamata Olives, drained
• 1 cup Mezzetta Roasted Bell Peppers, drained and roughly chopped
• ¼ cup red wine
• ½ cup unsalted chicken stock
• 1 jar (16-oz) Mezzetta Napa Valley Homemade Marinara Pasta Sauce
• 2 tablespoons minced fresh flat-leaf Italian parsley

Directions:

Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Place the chicken in the pan and cook until golden brown, about 5 minutes per side. Add the onion and cook until translucent. Add the olives, peppers, wine, chicken stock and pasta sauce and bring to a boil. Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Season with salt and pepper. Transfer chicken to plates and sprinkle with the parsley.


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Source: mezzetta.com