Rustico Chicken Cacciatore

Ingredients

• 12 boneless, skinless chicken thighs
• 1 tbsp Marinara Sauce Mix, or Arrabbiata Spicy Sauce Mix
• 1 tbsp olive oil
• 1 onion, sliced
• 1 fennel bulb, sliced, optional
• 2 bell peppers, sliced
• 2 cups Marinara Sauce, or Arrabbiata Sauce, prepared
• 1 can (28 oz/796 ml) diced tomatoes
• 1 can (28 oz/796 ml) crushed tomatoes
• 3 tbsp Marinara Sauce Mix
• 1 cup Nourish Broth, or white wine
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 2 cups marinated artichokes, optional
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. In a bowl, toss chicken with Sauce Mix.
2. In a frying pan, heat oil over medium heat. Add chicken, and cook until light golden, 1 - 2 minutes per side. Remove chicken to a plate.
3. Increase heat to high. Add onion, bell peppers, and fennel. Cook until peppers start to soften, 2 - 3 minutes.
4. Pour in wine. Bring to a boil, then reduce heat and simmer, stirring often, until wine is reduced by half. Stir in Marinara Sauce.
5. Bring back to a boil, then partially cover and simmer until chicken is cooked through, 10 - 15 minutes. Stir in artichokes, if desired, for the last few minutes to heat through.