Weeknight Chicken Cacciatore
6 pieces frozen H-E-B Fully Cooked® Herb Roasted Chicken Thighs
1 onion, chopped
1 green bell pepper, chopped
1/2 cup coarsely chopped Peloponnese pitted Kalamata Olives
2 tablespoons H-E-B Olive Oil
8 ounces sliced fresh mushrooms
1/2 cup dry red wine or chicken broth
1 (26 ounce) jar Tuscany Marinara Sauce or substitute Tuscany Tomato-B
Chop onion and bell pepper. Chop olives coarsely and set aside separat
ely. Heat oil in a large, deep skillet or 4-quart pot. Saut&eactue oni
on, bell pepper, and mushrooms 6 to 8 minutes or until tender.
Add wine or broth; cook 30 to 60 seconds. Stir to loosen and combine a
ny browned bits left in bottom of pot. Add frozen chicken to pot in a
single layer, meat-sides down.
Add pasta sauce and olives; bring to a boil. Reduce heat to Medium-Low
; cover and simmer 10 to 15 minutes or until chicken is heated thoroug
hly. Stir occasionally and season to taste. Serve while hot.