Chicken Cacciatore

This is one of my fav recipes and Ive been making this my own for quite a while. You can add/delete any ingredients you want, but we like  it a little spicy and full of "stuff".

Ingredients:
1 28 oz can Avallone jersey tomato puree (or you can use any other brand but I particulary like this one, or at least san marzano)
1 Vidalia onion, sliced (they're very sweet)
4 cloves garlic, smashed
1 cubanelle frying pepper, sliced
1 red pepper, cut into pieces
1 small jar marinated artichoke hearts, drained but save a little of the marinade
1/2 cup small black olives
1/2 cup green olives
1 cup button mushrooms, quartered
2 tbsp xtra virgin olive oil
1 tbsp capers
2 boneless chicken breasts
1 sprig fresh rosemary
handful chopped basil
3/4 cup freshly grated romano cheese
2 tbsp xtra virgin olive oil
2 boneless chicken breasts
1 sprig fresh rosemary
handful chopped basil
3/4 cup freshly grated romano cheese

Heat olive oil in a Dutch Oven or large sautee pan that has a lid. Season chicken, both sides, with salt and pepper. Brown in oil for about 2-3 min each side. Remove from pan and add peppers, onion and saute for 3 min until soft. Add garlic, and sautee 1-2 min more. Add tomatoes, artichokes, mushrooms, olives and cover with chicken, pushing it down so it's almost covered by the sauce. Put rosemary sprig and basil on top. Place lid on and bake in preheated 375 degree oven for 20 min. Take a peak and if it looks dry add 1/2 cup of water and place lid back on. Cook for an additional 5-8 minutes. I like to cut the chicken into bite size pieces before serving. Top with grated romano cheese and serve with whole grain spaghetti or other shape.

*Note- I just did a little research on Avellone tomatoes- turns out they are from a town not far from me and affiliated with Frankie Avalon! How cool is that!!