Ingredients: |
Ingredients: 3 T. olive oil, divided into 2 T. and 1 T.
6 bone-in skinless chicken thighs
salt and pepper, to season
1 medium onion, diced
2 T. minced garlic (roughly 6 cloves)
1 small yellow bell pepper, diced
1 small red bell pepper, diced
1 large carrot, peeled and diced
10 oz. mushrooms, sliced
1/2 c. pitted black olives
8 sprigs fresh thyme
2 T. freshly chopped parsley (plus more to garnish)
2 T. freshly chopped basil
1 tsp. dried oregano
2/3 c. red wine
1 can (28 oz.) crushed tomatoes
2 T. tomato paste
7 oz. Roma tomatoes, halved
1/2 tsp. red pepper flakes
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Directions: |
Directions:Season chicken thighs with salt and pepper.
Heat 2 T. olive oil in heavy cast iron skillet. Sear chicken thighs on both sides until golden brown, about 3-4 minutes. Remove from skillet and set aside.
Add remaining 1 T. olive oil to the pan. Sauté the onion until transparent, approximately 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes. Add the crushed tomatoes, tomato paste, Roma tomatoes and red pepper flakes. Season with salt and pepper to taste.
Return chicken pieces to the skillet, stir to mix all ingredients well, cover with a lid, reduce heat to low and allow to simmer, stirring occasionally, for 40 minutes or until the chicken is falling off the bone. Add in the olives and allow to simmer for another 10 minutes. Garnish with parsley and serve immediately. I like to serve with pasta. |
This recipe for Chicken Cacciatore is from