{"product_id":"chicken-cacciatore","title":"chicken cacciatore","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1.5 lbs Chicken Thighs, bone-in, skin-on\u003c\/li\u003e\n\u003cli\u003e2 tbsp Olive Oil\u003c\/li\u003e\n\u003cli\u003e1 large Onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves Garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 cup Dry Red Wine (such as Chianti)\u003c\/li\u003e\n\u003cli\u003e1 (28 ounce) can Crushed Tomatoes\u003c\/li\u003e\n\u003cli\u003e1 (15 ounce) can Tomato Sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp Tomato Paste\u003c\/li\u003e\n\u003cli\u003e1 tsp Dried Oregano\u003c\/li\u003e\n\u003cli\u003e1\/2 tsp Dried Basil\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp Red Pepper Flakes (adjust to taste)\u003c\/li\u003e\n\u003cli\u003e1 cup Chicken Broth\u003c\/li\u003e\n\u003cli\u003e1\/2 lb Mushrooms, sliced\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Kalamata Olives, pitted and halved\u003c\/li\u003e\n\u003cli\u003e2 tbsp Fresh Parsley, chopped\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eSeason chicken thighs with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat olive oil in a large Dutch oven or heavy pot over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eSear chicken thighs for 3-4 minutes per side until browned.\u003c\/li\u003e\n\u003cli\u003eRemove chicken from pot and set aside.\u003c\/li\u003e\n\u003cli\u003eAdd onion to the pot and cook until softened, about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd garlic and cook for 1 minute more.\u003c\/li\u003e\n\u003cli\u003eDeglaze the pot with red wine, scraping up any browned bits from the bottom.\u003c\/li\u003e\n\u003cli\u003eReturn chicken to the pot.\u003c\/li\u003e\n\u003cli\u003eStir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, and red pepper flakes.\u003c\/li\u003e\n\u003cli\u003ePour in chicken broth and bring to a simmer.\u003c\/li\u003e\n\u003cli\u003eCover and simmer for 30-45 minutes, or until chicken is cooked through.\u003c\/li\u003e\n\u003cli\u003eAdd mushrooms and olives and simmer for another 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in fresh parsley before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor best flavor, allow the cacciatore to rest for 30 minutes before serving to allow the flavors to meld.\u003c\/li\u003e\n\u003cli\u003eServe over pasta, polenta, or crusty bread.\u003c\/li\u003e\n\u003cli\u003eTo achieve a richer flavor, you can brown the chicken skin before adding the vegetables.\u003c\/li\u003e\n\u003cli\u003eFor a creamier sauce, stir in 1\/2 cup of heavy cream at the end of the cooking time.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675996815457,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/chicken_cacciatore.jpg?v=1771714634","url":"https:\/\/www.pantribot.com\/products\/chicken-cacciatore","provider":"PantriBot","version":"1.0","type":"link"}