Chicken Cacciatore

Instructions

1. 1

   Pat chicken thighs dry and season generously with salt and pepper on both sides.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

3. 3

   Brown chicken thighs skin-side down first for 5-6 minutes until golden, then flip and brown the other side for 4-5 minutes. Remove and set aside.

4. 4

   In the same pot, reduce heat to medium and sauté onions until softened, about 3-4 minutes.

5. 5

   Add bell peppers and mushrooms, cooking for 5 minutes until peppers start to soften.

6. 6

   Stir in garlic and cook for 1 minute until fragrant.

7. 7

   Add tomato paste and stir for 30 seconds to cook out the raw flavor.

8. 8

   Pour in red wine, scraping up any browned bits from the bottom of the pot.

9. 9

   Add crushed tomatoes, chicken broth, oregano, basil, and bay leaves. Stir to combine.

10. 10

    Return chicken thighs to the pot, nestling them into the sauce skin-side up.

11. 11

    Bring to a simmer, then reduce heat to low, cover partially, and simmer for 30 minutes.

12. 12

    Add olives and capers, continue simmering uncovered for 10-15 minutes until chicken is tender and sauce has thickened.

13. 13

    Remove bay leaves, taste and adjust seasoning with salt and pepper.

14. 14

    Garnish with fresh parsley before serving.