Chicken Cacciatore

• 4 chicken thighs (about 1 pound 2 ounces), skinned
• 3 (8-ounce) bone-in chicken breast halves, skinned
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 teaspoons olive oil
• 1 1/4 cups chopped onion
• 1 cup chopped red bell pepper
• 4 garlic cloves, minced
• 2/3 cup dry white wine or fat-free, less-sodium chicken broth
• 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
• 1/3 cup pitted kalamata olives
• 1/2 cup fat-free, less-sodium chicken broth
• 2 teaspoons chopped fresh rosemary

1. Sprinkle chicken with salt and black pepper; coat both sides of chicken with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan.
2. Add onion, bell pepper, and garlic to pan; saute over medium-high heat 5 minutes. Add chicken and wine to pan. Bring to a boil; reduce heat. Simmer 7 minutes or until wine almost evaporates, turning chicken and stirring occasionally.
3. Add tomatoes and remaining ingredients; bring to a boil. Cover; reduce heat. Simmer 20 minutes or until chicken is done. Place chicken on a platter; keep warm. Bring tomato mixture to a boil; boil 7 minutes or until sauce reduces moderately. Spoon sauce over chicken.
4. Note: If buying only one cut of chicken, use 5 bone-in chicken breast halves, skinned, or 10 skinned chicken thighs.
5. Cacciatore (kah-chuh-TOR-ee) refers to a dish that's prepared in the "hunter's style." Differing legends revolve around this dish--some say the dish was cooked for the hunter as a send-off before a hunt; others believe the dish was created with the hunting bounty.

chicken, salt, black pepper, cooking spray, olive oil, onion, red bell pepper, garlic, white wine, italianstyle tomatoes, olives, chicken broth, fresh rosemary

Taken from www.myrecipes.com/recipe/chicken-cacciatore-5 (may not work)