Sweet Red Pepper Chicken Cacciatore

In a small bowl or ramekin, combine your salt, pepper, and oregano. Mix thoroughly. Season your chicken thighs on both sides.

In your large skillet over medium heat, sear both sides of the chicken thighs to render off any excess fat and brown the meat. 5 minutes on each side should do it. Once done, remove the chicken from the pan and set aside.

Discard about ½ the rendered fat in the pan. Return the pan to the heat and toss in your onions. Let those cook in the chicken fat for 5 minutes, or until the onions have started to brown.

Add in your tomatoes to the pan. Cook them up until the tomatoes start to break down. About 5 minutes.

Add in your peppers, mix them in with the other vegetables. Cook everything together for another 5 minutes, then add in your minced garlic and olives.

Add the tomato paste to the pan. Stir until all the vegetables are lightly coated. Let the mixture cook for 2 more minutes to brown the tomato paste.

Deglaze the pan with your white wine. Stir it in and let it cook. Once the wine has evaporated, add in your chicken broth and herbs. With your zester, zest the whole lemon. Then cut it in half and squeeze the juice into the pan. For extra lemon flavor, you can leave the hollowed out lemon halves in for the next step.

Gently lay the chicken thighs on top of the mixture and push them in so that they're slightly submerged in the liquid. Turn the heat down to medium-low and cover the pan. Simmer for 30 minutes.

Remove the cover and turn the heat up to high. Let the liquids reduce for 5 minutes. Salt and pepper to taste.

Serve it up over some cooked pasta and enjoy!