I came across this recipe in an Italian cooking magazine. This is a healthier take on the traditional Chicken Cacciatore. You can even use chicken breast instead to make it even healthier, but can get dry if cooked too long.
1. In a large skillet heat oil over medium heat. Sprinkle chicken thighs lightly with salt and pepper. Cook chicken in hot oil just until browned, turning once. Remove chicken from skillet, set aside.
2. Add mushrooms, sweet pepper, carrot and garlic to skillet; cook for 4 minutes. Add wine. Simmer uncovered until liquid is nearly evaporated. Add tomatoes, onions, oregano and the 1 tsp black pepper stirring to combine. Return chicken to skillet. Simmer covered for about 20 minutes or until chicken is done. Stir in vinegar. Season to taste with additional salt and sprinkle with olives and parsley is desired.
Can be served on top of rice or fresh pasta.