Chicken Cacciatore with fire roasted

Chicken Cacciatore with fire roasted tomatoes, bell peppers, sauteed mushrooms, pearl onions and Spanish olives, served on a bed of orzo pasta, and paired with a dark Malbec.

Ingredients:

1 tablespoon olive oil, divided

1 cup orzo pasta (rinsed)

1/2 cup ap flour, for dredging

3-4 bone-in skin-on chicken thighs (can substitute boneless skinless chicken thighs or chicken breasts)

1 1/2 cups thinly sliced bell peppers (I used red)

1/2 cup thinly sliced onion

1 cup sliced mushrooms

2 teaspoons garlic minced

1/2 cup kalamata or choice of olives pitted and halved

1 cup pearl onions, frozen

1/2 cup white wine

1 1/2 cups low sodium chicken broth/stock

15 ounce can fire-roasted tomatoes do not drain

8 ounce can tomato sauce (I used a homemade sauce)

2 tablespoons tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

salt and pepper to taste

2 tablespoons capers (optional)

2 tablespoons parsley chopped

Sprigs of fresh thyme to garnish

Instructions:

continued on next page