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Chicken Cacciatore
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Ingredients
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Step by step
Method
4 steps
- 1
Pat 2 pounds bone-in, skin-on chicken thighs dry. Season with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high and brown the chicken skin-side down 6–8 minutes; turn and brown 2 minutes more. Move it to a plate.
- 2
Pour off all but 1 tablespoon fat. Cook 1 sliced onion, 1 sliced bell pepper, and 8 ounces sliced mushrooms for 7–9 minutes, until the onion softens and the mushrooms lose their wet shine. Add 3 minced garlic cloves for 30 seconds.
- 3
Stir in 1 can (28 ounces) crushed tomatoes, ½ cup dry white wine or broth, 1 teaspoon dried oregano, and 1 bay leaf. Scrape up the browned bits and simmer 5 minutes.
- 4
Nestle the chicken skin-side up into the sauce, cover, and simmer gently 25–30 minutes, until the meat is tender and the thickest piece reaches 165°F. Remove the bay leaf and serve over polenta, pasta, or bread.