Ingredients:
2 Cup Mushrooms, quartered
1 Tbl Olive Oil
4-6 Chicken Breasts (or Chicken pieces of your choice)
Salt and Pepper, to season
1 Cup Onions, thinly sliced
1 Clove garlic, finely chopped or minced
1 Red Capsicum, diced
1/2 Cup Red Wine
800g Can Diced Tomatoes (or 2 Cups fresh Tomatoes, diced)
1 Sprig Fresh Thyme
1 Bay Leaf
1/2 tsp Dried Oregano
1 Tbl Parsley or Basil, chopped (optional)
1/2 Cup Giant Pitted Kalamata Olives, roughly chopped (optional)
White Rice to serve
Directions:
Heat a large saucepan over medium high heat and add the oil to the pot.
Season both sides of the chicken with salt and pepper and sear the breasts in two batches until each side is golden.
Remove the chicken to a plate and add the onions to the pan.
Sauté the onions for 3 minutes stirring constantly, then add the garlic, capsicum and mushrooms and cook for a further 2 minutes.
Add the red wine and reduce until almost dry, then add the tomatoes to the pot along with the thyme, bay leaf and oregano.
Bring to the simmer and reduce heat to low.
Add the chicken back to the sauce and simmer gently, covered, for 18 to 20 minutes or until the chicken is cooked through and the sauce has thickened slightly, turning the chicken halfway through.
Once the chicken is cooked through, stir in half the parsley or basil, remove and discard thyme and bay leaf.
Serve over rice and sprinkle the chopped olives and remaining parsley or basil over each piece of chicken.
Source of Original Recipe: http://recipes.coles.com.au/recipes/997/chicken-cacciatore-with-mushrooms/