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Chicken Cacciatore

4 chicken thighs

salt and pepper

olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 onion, diced

2 cloves garlic

2 can diced tomatoes (14.5 oz)

2 cup chicken stock

2 tablespoon capers

1 tablespoon oregano

1/4 cup fresh basil

Season the chicken thighs with salt and pepper

Heat the oil in a large skillet on medium high heat. Sear the chicken until brown on both sides (does not need to cook through).

Add the bell peppers, onions and garlic and saute until the onions are soft. Add the tomatoes, chicken stock capers and oregano. Cover and reduce to low heat. Cook until chicken in cooked through. If the pan begins to dry add a little more stock. Remove from heat. Garnish each serving with a few leaves of fresh basil.

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