This is a super fast weeknight one-pot chicken meal that your family will love! Ingredients:1 Tbsp (15 mL) olive oil (or bacon fat)6-8 chicken thighs,salt & pepper to taste3 cups (750 mL) sliced mushrooms1 large red & green sweet pepper, cut into strips1 rib finely chopped celery3 cloves garlic, minced1/2 cup (125 ml) dry white wine or lillet1 - 28oz (796 mL) can diced tomatoes1 sliced white onion1 tsp (5 mL) dried oregano1 whole hot pepper2 Tbsp (30 mL) balsamic vinegar10 pitted Kalamata olivesMethod:Heat oil a large skillet heat over medium heat. Season chicken thighs lightly with salt and cracked black pepper. Brown chicken thighs in hot oil on all sides, then remove and set aside. Add mushrooms, sweet pepper, and celery to skillet; sauté until soft. Add wine and scrape up the fond from the pan bottom. Add tomatoes, onions, garlic, oregano, and hot pepper stirring to combine. Return chicken to skillet, cover and cook about 20 minutes or until chicken is done (180º F). Stir in balsamic vinegar.Sprinkle with olives before serving.#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks-~-~~-~~~-~~-~-Please watch: "