Chicken Cacciatore

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  Olive oil(45g)

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

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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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  1 pinch salt ( to season)
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  1 pinch pepper
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  Yellow Onion
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  Garlic(30g)
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  Bell Pepper
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  Bell Pepper
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  Carrots
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  Mushrooms, White, Sliced(284g)
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  Olives, Black, Canned, Pitted(120g)
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  Thyme, Fresh
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  Parsley, Fresh(30g)
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  Basil, Fresh(30g)
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  Oregano, Dried(5g)
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  Wine, Red, Table(150g)
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  Tomato, Canned, Crushed(794g)
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  Tomato Paste(30g)
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  Tomato(198g)
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  Red pepper flakes(3g)

Instructions

1. 1Season chicken with salt and pepper. 
2. 2Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
3. 3Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
4. 4Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
5. 5Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
6. 6Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
7. 7Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.