|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|
Season the chicken thighs with salt and pepper. Dredge in the flour and pat to removes the excess.
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.
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.
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!