Chicken Cacciatore with Olives

• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided
• 1-1/2 lb. (675 g) mixed bone-in skin-on chicken pieces (breasts, legs, thighs)
• 2 cups sliced fresh mushrooms
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup water
• 1 can (28 fl oz/798 mL) diced tomatoes, undrained
• 1/3 cup pitted Kalamata olives, cut in half
• 1 tsp. each dried basil and oregano leaves

1. Heat half the dressing in large skillet on medium heat.
2. Add chicken; cook 10 to 12 min.
3. or until evenly browned on all sides, turning after 6 min.
4. Remove chicken from skillet; cover to keep warm.
5. Add remaining dressing, mushrooms and onions to skillet; cook and stir 5 min.
6. Add garlic, cook and stir 1 min.
7. Add water; stir to scrape browned bits from bottom of skillet.
8. Add tomatoes, olives and herbs; mix well.
9. Bring just to simmer.
10. Return chicken to skillet; cover.
11. Simmer on medium-low heat 30 min., turning chicken and stirring sauce after 15 min.
12. Remove lid; cook chicken mixture additional 10 min.
13. or until chicken is done (165 degrees F), and sauce is slightly thickened.

tomato, mixed bone, mushrooms, onion, garlic, water, tomatoes, olives, basil

Taken from www.kraftrecipes.com/recipes/chicken-cacciatore-olives-182134.aspx (may not work)