Chicken Cacciatore II

Ingredients

• 2 tablespoons olive oil
• 4 chicken thighs, skin on
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet, skin-side down, and cook until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside.
2. Add the onion and garlic to the skillet and cook until the onion is softened, about 5 minutes. Stir in the diced tomatoes, oregano, basil, thyme, salt, and pepper. Return the chicken to the skillet.
3. Reduce the heat to low, cover the skillet, and simmer until the chicken is cooked through, about 20 minutes.
4. Stir in the parsley and serve.

Interesting Facts

• Chicken Cacciatore is a classic Italian dish, meaning "hunter's chicken".
• The dish originated in the region of Abruzzo, Italy and is said to have been created by hunters.
• The dish is traditionally cooked in a cast iron skillet with tomatoes, garlic, onions, and herbs.