Chicken Cacciatore

Not necessarily my favorite version of Chicken Cacciatore, but it was decent. I made it with rice for some dumb reason. Should have made it with pasta of some sort. It heated up real well too for the next day.

Chicken Cacciatore
Serves 4

• 3 tablespoons olive oil
• 8 skinless chicken thighs
• Salt and pepper
• 10 ounces white mushrooms, trimmed and quartered
• 1/4 c flour
• 1 can (28oz) Whole tomatoes in juice, broken up with a spoon
• 1 c dry white wine
• 2 medium onions, cut into 8 wedges
• 4 cloves garlic, sliced
• 1/3 cup pitted green olives, halved

In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).

Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper.