Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 6 bone-in, skin-on chicken thighs; 1 yellow onion, sliced in half-moon slices with the grain; 10 ounces mushrooms, sliced thin; 6 cloves garlic, coarsely chopped; 1 bell pepper, cut in approximate 2-inch strips; 1/2 teaspoon red pepper flakes; 1/2 cup red wine; 28 ounces crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 2 teaspoons fresh rosemary, chopped; 1/2 cup mixed pitted green olives and kalamata; 1 teaspoon capers, unrinsed; 1 teaspoon sea salt; 1/2 teaspoon ground black pepper; 2 tablespoon fresh parsley, roughly chopped; a few fresh basil leaves

Instructions

5 steps

Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms. Set chicken aside.

6 min

In the same pan, sauté onions, mushrooms in olive oil for 3 minutes over medium heat. Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.

4 min

Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper. Stir to fully combine.

Place seared chicken in the sauce. Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit. Test the internal temperature of the chicken, we are going for 165F. Simmer longer if needed.

25 min

Stir in fresh parsley and scatter fresh basil leaves over the top. Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!

Progress

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