chicken cacciatore

Ingredients

• 1.5 lbs Chicken Thighs, bone-in, skin-on
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Dry Red Wine (such as Chianti)
• 1 (28 ounce) can Crushed Tomatoes
• 1 (15 ounce) can Tomato Sauce
• 1 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 1/4 tsp Red Pepper Flakes (adjust to taste)
• 1 cup Chicken Broth
• 1/2 lb Mushrooms, sliced
• 1/2 cup Kalamata Olives, pitted and halved
• 2 tbsp Fresh Parsley, chopped

Instructions

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
3. Sear chicken thighs for 3-4 minutes per side until browned.
4. Remove chicken from pot and set aside.
5. Add onion to the pot and cook until softened, about 5 minutes.
6. Add garlic and cook for 1 minute more.
7. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
8. Return chicken to the pot.
9. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, and red pepper flakes.
10. Pour in chicken broth and bring to a simmer.
11. Cover and simmer for 30-45 minutes, or until chicken is cooked through.
12. Add mushrooms and olives and simmer for another 10 minutes.
13. Stir in fresh parsley before serving.

Notes

• For best flavor, allow the cacciatore to rest for 30 minutes before serving to allow the flavors to meld.
• Serve over pasta, polenta, or crusty bread.
• To achieve a richer flavor, you can brown the chicken skin before adding the vegetables.
• For a creamier sauce, stir in 1/2 cup of heavy cream at the end of the cooking time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.