Chicken Cacciatore

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  Flour, All-Purpose, White(80g)
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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1½ teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bell Pepper
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  Shallot
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  Mushrooms, Cremini(227g)
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  Garlic(360g)
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  Low Sodium Chicken Broth(240g)
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  Wine, Red, Table(240g)
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  Italian seasoning(10g)
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  Tomato, Canned, Crushed
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  Olives, Black, Canned, Pitted
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  Red pepper flakes(1g)
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  Basil, Fresh
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Add the flour to a shallow bowl. Pat the chicken dry. Season all over with the salt and pepper. Dip each chicken thigh into the flour, turning to coat.
2. 2Heat the oil in a Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the chicken skin-sides down and cook, undisturbed, until the skin is browned, 5 minutes per side. Transfer to a plate.
3. 3Add the bell pepper, shallot, and mushrooms to the pan and cook, stirring, for 3 minutes, or until the shallots begin to soften. Stir in the garlic until fragrant, 1 minute more.
4. 4Add the chicken stock, wine, and Italian seasoning and stir to combine. Nestle in the chicken thighs and bring to a simmer. Reduce the heat to medium-low and cook until the liquid reduces by half, about 7 minutes.
5. 5Stir in the crushed tomatoes and olives, if using, and simmer 20-25 minutes longer, or until the sauce has thickened and the internal temperature at the thickest part of the chicken thigh reaches 165°F on an instant-read thermometer.
6. 6Top with red pepper flakes, basil and Parmesan, if using.