Chicken Cacciatore Recipe

🧂 Ingredients

• 2.5 pounds bone-in

  skin-on chicken thighs (or use legs + thigh quarters, or a cut up roaster chicken)
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 medium onion

  chopped
• 1 large red bell pepper

  seeded and chopped
• 1 large yellow bell pepper

  seeded and chopped
• 1 cup mushrooms

  use oyster mushrooms, shiitake, or wild
• 6 cloves garlic

  chopped
• ½ cup dry white wine
• 28 ounce can San Marzano tomatoes

  crushed (or use other Italian plum tomatoes)
• 1 tablespoon dried oregano
• 1 cup Kalamata olives
• 1 teaspoon red chili flakes

  optional, for some spiciness
• Fresh chopped parsley, chili flakes for serving

Instructions

• 1 Heat the oil in a large skillet or Dutch oven to medium heat. Pat the chicken
  dry and season with salt and pepper to taste. Sear the chicken, skin sides down,
  for 5 minutes or until the skins brown and crisp up. Flip the chicken and cook
  another 3-4 minutes. Remove the chicken to a plate and set aside. Drain off
  excess fat.
• 2 Return the pan to medium heat and add the onion, peppers, and mushrooms. Saute
  for 5 minutes to soften slightly.
• 3 Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
• 4 Add the wine and bring to a boil. Cook 2-3 minutes, or until the liquid reduces
  by half.
• 5 Add the tomatoes, oregano, chili flakes, and olives. Bring to a boil.
• 6 Tuck the browned chicken pieces into the sauce, skin side up, then adjust the
  heat for a gentle boil. The sauce should just cover the chicken. Add a bit of
  water or chicken stock if needed.
• 7 Cover and cook 30 minutes, or until the chicken is cooked through. You can
  simmer longer to develop more flavor.
• 8 Garnish and serve.

Nutrition Info