Ingredients: |
Ingredients: 6 bone-in, skin-on chicken thighs, skin
removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
One 28-ounce can whole tomatoes, cut up with
kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves
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Directions: |
Directions:Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl
with the flour to lightly coat.
Heat the olive oil in a large, wide pot over medium-high heat until shimmering.
Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
Add the onion to the pot and cook, stirring, until the onionis softened and golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until
the peppers are just starting to soften, about 1 minute. Add the wine and bring to
a boil, then cook, scraping up any brown bits, until reduced by about half. Add the
oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add
the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce
the heat to keep the sauce at a gentle simmer and cook until the chicken is
cooked through, about 25 minutes. Sprinkle with the basil.
Serve immediately. |
This recipe for Chicken Cacciatore is from