Chicken Cacciatore

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  3 tbsp Olive oil

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

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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

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

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  1 1 pinch salt ( to season)
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  1 1 pinch pepper
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  1 Yellow Onion(110g)
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  2 tbsp Garlic
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  1 Bell Pepper(119g)
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  1 Carrots(61g)
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  10 oz Mushrooms, White, Sliced
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  0.5 cup Olives, Black, Canned, Pitted
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  8 Thyme, Fresh(6g)
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  2 tbsp Parsley, Fresh
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  2 tbsp Basil, Fresh
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  1 tsp Oregano, Dried
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  150 ml Wine, Red, Table
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  28 oz Tomato, Canned, Crushed
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  2 tbsp Tomato Paste
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  7 oz Tomato
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  0.5 tsp Red pepper flakes

Instructions

1. 1Season the chicken thighs all over with salt and pepper. Heat 2 tablespoons of the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Sear the chicken thighs skin-side down for 4–5 minutes until deep golden brown, then flip and sear the other side for 3–4 minutes. Remove to a plate and set aside.
2. 2Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the onion and cook for 3–4 minutes, stirring occasionally, until translucent. Add the garlic and cook for 30 seconds until fragrant.
3. 3Add the yellow bell pepper, red bell pepper, carrot, and mushrooms. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Pour in the red wine and scrape up any browned bits from the bottom of the pan. Cook over medium-high heat for 2–3 minutes until the wine reduces by about half.
5. 5Stir in the crushed tomatoes, tomato paste, Roma tomatoes, dried oregano, thyme sprigs, fresh basil, red pepper flakes, and black olives. Nestle the seared chicken thighs into the sauce, pressing them down gently so they are partially submerged.
6. 6Cover the skillet with a lid and transfer to a preheated oven at 375°F. Braise for 50 minutes until the chicken is very tender and beginning to pull from the bone, reaching an internal temperature of 165°F. Remove the lid and return to the oven uncovered for 15–20 minutes until the sauce thickens slightly.
7. 7Remove from the oven and discard the thyme sprigs. Stir in the fresh parsley and taste for seasoning.
8. 8Divide evenly into 6 airtight meal-prep containers, placing one chicken thigh in each along with a generous portion of sauce and vegetables. Cool to room temperature before sealing, then refrigerate for up to 4 days.