Chicken Cacciatore

Here's a little bit different spin on Chicken Cacciatore. Makes a quick and easy weekday dinner.

Cut boneless chicken thighs into 1 inch pieces. Season the chicken with salt, pepper and oregano. Heat olive oil in a large saucepan over medium heat. Add the chicken, cook until lightly browned and cooked through; set aside. Add hot Italian sausage, cut into 1/2 inch pieces, into the saucepan (adding more olive oil if necessary) and cook for about 2 minutes. Add finely sliced onion and finely sliced fennel, cover the pan and let the mixture simmer for about 3 minutes. Add thinly sliced garlic and cook for another minute. Add white wine and cook until it evaporates. Add sliced, roasted red and yellow peppers and a large can of San Marzano tomatoes; cook, uncovered until the tomatoes have broken down, the vegetables have softened, and the mixture comes together as a sauce, about 20 minutes. Add chopped basil, chopped parsley and the cooked chicken. Mix together, being sure to coat the chicken well with the sauce. Serve immediately with generous portions of the sauce poured over the chicken.