Chicken Cacciatore

3 Tablespoon Simple Truth Organic olive oil

8-10 Simple Truth Organic boneless skinless chicken thighs

8 oz Simple Truth Organic button mushrooms, sliced

8 oz Simple Truth Organic Grape Tomatoes

3 large cloves of garlic, thinly sliced

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

1 cup dry red wine

2 Tablespoons Simple Truth Organic tomato paste

1 14.5 oz can Simple Truth Organic crushed tomatoes

2 Simple Truth Organic fresh Bay Leaves

3 Sprigs Simple Truth Organic fresh Thyme

Salt and Pepper

Simple Truth Organic Penne Rigate

Simple Truth Organic Parmesan Cheese

Preheat oven to 350 degrees. Heat a large Dutch oven to medium heat. Add oil to pan. Season chicken with salt and pepper. Place chicken in pan and brown on both sides. Remove chicken to plate and set aside. Add mushrooms to pan and cook them until they release their water and become evenly browned. Add onions, peppers, cherry tomatoes and garlic. Season with salt and pepper. Add tomato paste and mix to combine. Add wine and allow to reduce a bit. Add crushed tomatoes, bay leaves and thyme. Return chicken to pan (with juices on the plate) and submerge in sauce. Place chicken in oven and cook for 45 minutes to 1 hour. Serve with Penne and garnish with Parmesan

Italian Hunter’s Soup

1/3 recipe leftover Chicken Cacciatore with sauce

2 Tablespoons Simple Truth Olive Oil

½ onion, chopped

10 Simple Truth Organic baby carrots, chopped

1 small zucchini, chopped

1/3 cup chopped Simple Truth Organic celery

½ teaspoon dried oregano

1 can Simple Truth Organic Cannellini beans

1 large handful Simple Truth Organic Spinach

1 box Simple Truth Organic Chicken Broth

Place soup pot on stove and heat to medium heat. Add olive oil, onions, carrots, celery and zucchini. Season with salt and pepper. Add oregano and stir to blend. Allow vegetables to cook for 15-20 minutes to soften. Add chicken broth. Cut leftover chicken into mouth size pieces and add to soup along with some of the sauce. Bring soup to a boil, then lower to a simmer. Allow soup to cook for 20-30 minutes until vegetables are soft. Drain cannellini beans and rinse under cold water. Add to soup along with handful of spinach. Taste and adjust seasonings. Serve hot with a sprinkle of parmesan cheese if desired.