Chicken Cacciatore

• •
  Olive oil(45g)

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

• •
  Chicken Thigh, Bone-In, Skin-On

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

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

Instructions

1. 1Season the chicken thighs with salt and pepper. Heat the olive oil in a large heavy skillet over medium-high heat for 1 minute until shimmering. Sear the chicken skin-side down for 4–5 minutes until golden brown, then flip and sear the other side for 3–4 minutes. Remove to a plate.
2. 2Add the remaining olive oil to the skillet over medium heat. Sauté the onion for 3–4 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant. Add the bell peppers, carrots, and mushrooms; cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. 3Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Cook over medium-high heat for 2–3 minutes until the wine reduces by half.
4. 4Stir in the crushed tomatoes, tomato paste, fresh tomato, dried oregano, fresh thyme, fresh basil, and red pepper flakes. Season with salt and pepper to taste. Return the chicken to the skillet, nestling it into the sauce.
5. 5Cover the skillet with a lid and transfer to a preheated oven at 375°F. Braise for 50 minutes until the chicken is tender and the meat begins to pull from the bone.
6. 6Remove the lid, scatter the black olives over the top, and return to the oven uncovered for 20 minutes until the sauce has reduced and thickened slightly and the chicken is falling off the bone.
7. 7Remove from the oven and stir in the fresh parsley. Divide evenly into 6 airtight containers while hot, ensuring each portion includes one chicken thigh and plenty of sauce with vegetables.
8. 8Cool to room temperature before sealing lids, then refrigerate for up to 4 days or freeze for up to 3 months.