Chicken Cacciatore: 
You need : 8 boneless skinless chicken thighs 1/4 cup flour, for dredging Salt and freshly ground black pepper 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 1 sweet green pepper, chopped 1 tsp (5 mL) dried Italian herb seasoning 1 (28-ounce) can diced tomatoes in juice 1/2 cup (125 mL) sodium-reduced chicken stock 1/3 cup (75 mL) tomato paste 2 tbsp (30 mL) chopped fresh parsley Preparation: Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.
You need : 8 boneless skinless chicken thighs 1/4 cup flour, for dredging Salt and freshly ground black pepper 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 1 sweet green pepper, chopped 1 tsp (5 mL) dried Italian herb seasoning 1 (28-ounce) can diced tomatoes in juice 1/2 cup (125 mL) sodium-reduced chicken stock 1/3 cup (75 mL) tomato paste 2 tbsp (30 mL) chopped fresh parsley Preparation: Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.