Ingredients

The following ingredients have 8 Servings
  • 8 chicken thighs (bone in, skin on)
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (plus more to taste)
  • 3 tablespoons olive oil
  • 1 large red bell pepper (chopped)
  • 1 onion (chopped)
  • 3 garlic cloves (finely chopped)
  • 1 cup chicken stock (divided)
  • 1 tablespoon white wine vinegar
  • ½ cup kalamata olives (chopped)
  • ½ pound mushrooms (sliced)
  • 1 28-ounce can diced tomatoes with juice
  • 3 tablespoons capers (drained)
  • 1 ½ teaspoons dried oregano leaves
  • ¼ cup fresh basil leaves (coarsely chopped)

Instruction

  • Season chicken with salt and pepper.
  • In a large heavy sauté pan, heat olive oil over medium-high heat. Add chicken thighs to pan and sauté until just brown, approximately 5 minutes per side. If all 8 thighs don't fit in pan, sauté in 2 batches. Transfer chicken to plate and set aside.
  • Add bell pepper, onion, mushrooms, and garlic to pan. Sauté over medium heat until onion is tender, approximately 5 minutes. Season with salt and pepper.
  • Add ½ cup chicken stock and vinegar. Simmer until liquid is reduced by half, approximately 3 minutes.
  • Add tomatoes with juice, remaining stock, capers, olives, and oregano.
  • Return chicken to pan and coat in sauce. Simmer uncovered over medium-low heat until chicken is just cooked through, approximately 20 minutes.
  • Using tongs, transfer chicken to a platter. If necessary, boil sauce until slightly thickened, approximately 3 minutes. Spoon off any excess fat from atop sauce (see note). Spoon sauce over chicken, then sprinkle with basil and serve.