|1||package PERDUE® HARVESTLAND® Chicken Thighs or PERDUE® Chicken Thighs|
|1/4||tsp. ground black pepper|
|1/2||cup all-purpose flour|
|3||tbsp. olive oil|
|8||ounces cremini mushrooms, quartered|
|1||medium green pepper, sliced|
|1||medium onion, sliced|
|1||jar (24-ounce) chunky spaghetti sauce|
In a large heavy skillet, heat the olive oil over medium-high heat. Add the chicken thighs to the pan and sauté until brown all over, about 5 minutes per side. Transfer the chicken to a plate and set aside.
Season the chicken thighs with salt and pepper. Dredge in the flour and pat to removes the excess.
Transfer the chicken to a platter. Spoon the sauce over the chicken and serve. Chicken Cacciatore can be served with polenta, pasta, mashed potatoes or on its own with Italian bread!
In the same skillet, add the mushrooms and sauté until browned, stirring occasionally, 2 to 3 minutes. Add the peppers and onions, and sauté for 2 to 3 minutes. Add the spaghetti sauce and mix well. Add back the chicken (with any juices). Simmer over medium-low heat until the chicken is cooked through, about 20 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.