Chicken Cacciatore

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 yellow onion
• 4 clove garlic
• 1 red bell pepper
• 1 green bell pepper
• 8 oz cremini mushrooms
• ½ cup dry red wine (optional)
• 28 oz crushed tomatoes
• ½ cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley (optional)

Steps

1. Pat chicken thighs dry and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy, about 6-8 minutes per side. Remove chicken and set aside.
3. Add chopped onion, bell peppers, and sliced mushrooms to the pot. Sauté until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
4. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
5. Stir in crushed tomatoes, chicken broth, oregano, and basil. Bring to a simmer.
6. Return the seared chicken thighs to the pot, nestling them into the sauce. Reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is tender and cooked through.
7. Adjust seasoning if needed. Garnish with fresh parsley, if desired, before serving.