Chicken Cacciatore

Chicken Cacciatore Dish Guide

Serves 4

6 skinless, bone-in or boneless chicken thighs

1 medium onion, diced

3 cloves garlic, thinly sliced

2 small bell peppers (any color), diced

1 large carrot, diced

8-10 cremini or button mushrooms, sliced

1 T capers

Handful of pitted kalamata olives, halved (quantity to taste)

1 t dried oregano

3-4 thyme sprigs

½ cup red or white wine

28 oz can crushed tomatoes

4-5 Roma tomatoes, quartered

½ t red pepper flakes

Fresh chopped basil and parsley to garnish

2 T olive oil

Add the olive oil to your largest brazing pan or skillet. Heat to medium high and brown the chicken for 4-5 minutes a side. Remove chicken to a plate and set aside.

Add the onion, peppers, carrot and mushrooms to the skillet and season with salt and pepper. Use the liquid that comes out of the mushrooms and onions to scrape up and deglaze the bottom of the pan. Add in the oregano, pepper flakes, thyme sprigs and garlic and cook for 1 minute.

Add in the wine and deglaze any remaining fond on the pan. Add in the tomatoes, stir everything to combine and season with salt and pepper. Return the chicken to the pan and nestle into sauce. Cover and bake at 375 F for 1 hour. Remove lid and add in the olives and capers. Stir to combine and continue cooking, uncovered, for an additional 30 minutes. Garnish with fresh basil and parsley and serve as is or with some crusty bread, potatoes or pasta.