Chicken Cacciatore

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

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

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

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

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

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

Instructions

1. 1Pat the chicken thighs dry with paper towels. Place the flour in a shallow bowl, season the chicken all over with salt and pepper, then dredge each thigh in the flour, turning to coat completely.
2. 2Heat the olive oil in a large Dutch oven or braiser over medium-high heat until shimmering. Place the chicken thighs skin-side down in the hot oil and cook undisturbed for 5–7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 4–5 minutes until browned. Transfer to a plate.
3. 3Add the bell pepper, shallot, and mushrooms to the same pan over medium-high heat. Cook, stirring occasionally, for 3–4 minutes until the shallots begin to soften. Add the garlic and cook, stirring constantly, for 1 minute until fragrant.
4. 4Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the Italian seasoning and red pepper flakes. Return the chicken thighs to the pan and bring the liquid to a simmer over medium heat.
5. 5Reduce heat to medium-low, cover partially, and simmer for 15 minutes. Stir in the crushed tomatoes and olives, then continue simmering uncovered for 10–15 minutes until the sauce thickens and the internal temperature at the thickest part of each chicken thigh reaches 165°F.
6. 6Remove from heat and stir in fresh basil. Divide the chicken and sauce evenly into 4 airtight containers while hot.
7. 7Cool to room temperature, then seal and refrigerate for up to 4 days. Top each portion with grated Parmesan before serving or reheating.