Chicken Cacciatore

Ingredients

• 3 lb bone-in skin-on chicken thighs
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 large yellow onion, sliced
• 1 red bell pepper, sliced
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, sliced
• ½ cup dry red wine
• 28 oz whole peeled tomatoes
• ½ cup chicken stock
• 2 sprigs fresh rosemary
• 1 tsp dried oregano
• ½ cup pitted black olives
• 2 tbsp chopped fresh parsley

Method

1. Pat the chicken dry and season it well with salt and pepper.
2. Brown the thighs skin side down in the olive oil in a wide Dutch oven over medium-high heat, about 6 minutes, then turn and brown 2 minutes more. Move them to a plate.
3. Pour off all but 2 tablespoons of fat. Cook the onion, bell pepper and mushrooms until soft and browned, about 8 minutes, then stir in the garlic for 1 minute.
4. Add the wine and scrape up the browned bits, then let it bubble until reduced by half.
5. Crush the tomatoes into the pot by hand and add the stock, rosemary and oregano. Nestle the chicken in skin side up.
6. Cover and simmer gently until the thickest thigh reaches 165°F, about 30 minutes.
7. Stir in the olives, simmer uncovered 5 minutes to thicken the sauce, and finish with parsley.

Notes