Chicken Cacciatore

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 6 servings

You will need:

1/2 tsp. Coarse Ground Black Pepper
1 tsp. Minced Garlic
1 tsp. Marjoram Leaves
1/2 tsp. Crushed Rosemary Leaves
1/2 tsp. Thyme Leaves
1/4 cup flour
1 tsp. Salt
1 lb. boneless skinless chicken breast, cut into 1-inch cubes
3 tbsp. olive oil, divided
8 oz. mushrooms, thinly sliced
1 medium onion, coarsely chopped
1 medium green bell pepper, cut into thin strips
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce

Directions

1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly witb flour mixture.

2. Heat 2 tbsp. of oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 tbsp. oil in skillet. Add mushrooms, onions, and bell peppers; cook and stir 5 minutes on medium heat or until tender.

3. Stir in remaining ingredients and spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.

Rosemary Roasted Chicken with Potatoes

Prep time: 15 minutes
Cook time: 30 minutes
Makes 6 servings

You will need:

2 tsp. Paprika
1 1/2 Crushed Rosemary Leaves
1 tsp. Minced Garlic
1/2 tsp. Coarse Ground Black Pepper
2 tbsp. olive oil
6 bone-in chicken thighs, skin removed (about 2 lbs.)
1 1/2 lbs. small red potatoes, cut into 1-inch cubes

Directions

1. Mix oil, all the spices and salt in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.

2. Roast, uncovered, in preheated 425°F oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.