The capers and olives in this are already salty, so no added salt should be needed. If you're concerned about your sodium intake, use reduced sodium tomato sauce.
1 tbl olive oil, divided
4 pcs boneless, skinless chicken thighs
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 teaspoon minced garlic
1 can (8 ounces) tomato sauce
1 tsp ground fennel
1 tsp dried Italian herb blend
1 dash crushed red pepper (or more, to taste)
1/4 tsp black pepper
1 tbl drained capers
2 tbl drained sliced pimento-stuffed green olives
1/4 cup raisins
2 tablespoons red wine vinegar
2 tbl red wine vinegar
Heat 1 tbl of oil in a large skillet, add chicken and saute about 3 min. per side or until lightly browned. Drain on paper towels while you prepare the sauce.
Heat 1 tbl of oil in a medium saucepan. Add onion, bell pepper, and garlic and saute 3-4 min. or until softened. Add the rest of the ingredients, simmer for 5 minutes.
Place the chicken in a crockpot, pouring sauce over each piece until all the sauce is used. Cook on high for 2 hours or low for 4 hours, until the chicken juices run clear and the meat is tender.
Serve with sauteed spinach, adding a dash of red wine or balsamic vinegar to the spinach and a sprinkle of toasted pine nuts.
4 servings (serving = 1 thigh & 1/2 cup sauce)