Chicken Cacciatore
An incredibly hearty stew-like dish made with chicken thighs, Marzano tomatoes, and fresh vegetables. It's seasoned with an abundance of fresh herbs and simmered with a parmesan rind and plenty of garlic leaving it with fantastic flavor!



Servings: 6
Ready in: 1 hour 5 minutes
Prep: 25 minutes
Cook: 40 minutes

Ingredients:
6 bone-in, skin-on chicken thighs (about 2 1/2 - 3 lbs)
Salt and freshly ground black pepper
1 Tbsp olive oil
8 oz. cremini mushrooms, sliced (about 1/4-inch thick)
1 medium red bell pepper, seeded and chopped ( 1 1/2 cups)
1 medium yellow onion, diced (1 1/2 cups)
5 garlic cloves, minced (nearly 2 Tbsp)
1 cup dry white wine, such as Sauvignon Blanc*
1 (28 oz) can San Marzano tomatoes, well crushed by hand
1/2 cup chicken broth
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh basil, divided
2 tsp chopped fresh thyme (or 3/4 tsp dried)
1 tsp dried oregano (or 1 Tbsp fresh)
1 parmesan rind**
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1/2 cup black olives, halved (optional)

Instructions:
1. Heat olive oil in an extra large saute pan over medium-high heat.
2. Dab thighs dry with paper towels, season both sides with salt and pepper. Sear thighs until browned about 5 minutes, turn and sear about 3 - 4 minutes longer. Transfer thighs to a plate, set aside.
3. Carefully drain off all but about 2 Tbsp fat in pan. Return to medium-high heat. Add mushrooms and saute, only tossing every minute or two, until browned, about 4 minutes total.
4. Add bell pepper and onion and saute 3 minutes. Add garlic and saute 1 minute longer.
5. Remove from heat, pour in wine. Return to heat and let simmer over medium-low heat until reduced by about half, about 3 minutes.
6. Mix in crushed tomatoes, chicken broth, half the parsley, half the basil, the thyme, oregano and parmesan rind. Season with salt and pepper to taste (take it easy on the salt as sauce will reduce some and parmesan will season the sauce).
7. Nestle chicken thighs into the sauce, bring to a simmer and reduce to medium-low. Cover while leaving lid just lightly ajar for some steam to escape. Simmer 15 minutes.
8. Turn thighs. Cover fully and continue to simmer until all of the thighs have cooked through and are tender (175 degrees in center), about 15 minutes longer.
9. Add olives is using. Finish with remaining half of the parsley and basil. Serve warm with cooked pasta if desired.

Notes:
*Dry red wine can be used as well.
**If you don't happen to have a parmesan rind on hand you could just mix in 1/3 cup grated parmesan at the end of cooking.
For a spicy sauce add red pepper flakes to taste.

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