CHICKEN THIGHS CACCIATORE
4 servings

8 chicken thighs, skinned, if desired
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1/2 cup dry red wine or beef broth
2 cans (14-1/2 ounces each) Italian-style diced tomatoes, undrained

Season the chicken with the salt and pepper. In a large deep skillet, cook the chicken in 1 tablespoon oil over medium-high heat for 3 minutes per side, or until lightly browned. Remove from the skillet and set aside. Add the remaining 1 tablespoon oil to the skillet then saute the onion and garlic until tender. Return the chicken to the skillet; add the wine and tomatoes, and bring to a boil. Cover, reduce the heat to low, and simmer for 10 minutes. Uncover and simmer for 10 more minutes then serve topped with the sauce.