Name: Chicken Cacciatore
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 4-6
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 pounds); 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 3 tablespoons olive oil, divided; 1 large onion, diced (about 1 cup); 2 medium bell peppers (1 red, 1 yellow), sliced into strips; 8 ounces cremini mushrooms, sliced; 4 garlic cloves, minced; 1/2 cup dry white wine (such as Pinot Grigio); 1 can (28 ounces) crushed tomatoes; 1/2 cup low-sodium chicken broth; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 cup fresh basil leaves, torn, plus more for garnish

Instructions

Prepare the chicken

Pat chicken thighs dry with paper towels and season on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches if necessary, sear chicken skin-side down until golden brown, about 5 minutes, then flip and cook for another 3 minutes. Transfer to a plate and set aside.
Cook the vegetables

In the same pan, add the remaining tablespoon of olive oil. Add onions and bell peppers, cooking until softened, about 5 minutes. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes more. Add garlic and cook until fragrant, about 30 seconds.
Deglaze the pan

Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, about 2 minutes.
Create the sauce

Add crushed tomatoes, chicken broth, tomato paste, oregano, and thyme to the pan. Stir to combine and bring to a simmer. Taste and adjust seasoning with salt and pepper as needed.
Simmer the chicken

Return the chicken pieces to the pan, skin-side up, nestling them into the sauce. Cover and simmer on low heat for 25-30 minutes, or until chicken is cooked through and tender (internal temperature should reach 165°F/74°C).
Finish and serve

Uncover the pan for the last 5 minutes of cooking to allow the sauce to thicken slightly. Remove from heat, stir in the torn basil leaves. Serve hot over polenta, pasta, or with crusty bread, garnishing with additional fresh basil if desired.

Chicken Cacciatore

Ingredients

Instructions

Nutritional Information