Chicken Cacciatore

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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 tsp 1 tsp salt ($0.04)
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  0.3 cup Flour, All-Purpose, White
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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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  1 Yellow Onion(55g)
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  4 Garlic(12g)
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  8 oz Mushrooms, Cremini
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  1 Bell Pepper(119g)
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  0.5 cup Wine, Red, Table
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  28 oz Tomato, Canned, Crushed
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  1.5 tbsp Capers, Canned, Drained
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  Fresh basil or parsley (to garnish)

Instructions

1. 1Pat the chicken thighs dry with paper towels. Season with salt and pepper, then dredge in the flour until fully coated on all sides.
2. 2Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed, add the chicken thighs skin-side down and cook 6–8 minutes until the skin is golden brown and crispy. Flip and cook the other side 4–5 minutes until browned. Transfer to a plate.
3. 3Add the onion to the same skillet with a pinch of salt and cook over medium heat for 3–4 minutes, stirring occasionally, until softened and translucent.
4. 4Add the garlic, mushrooms, and bell pepper, season with salt, and cook over medium heat for 3–4 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften.
5. 5Pour the red wine into the skillet and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook for 1–2 minutes until slightly reduced.
6. 6Stir in the crushed tomatoes and capers. Return the chicken thighs to the skillet, nestling them into the sauce. Bring to a simmer over medium heat, then cover and cook for 25–30 minutes until the chicken is tender and the internal temperature reaches 165°F.
7. 7Uncover the skillet and cook over medium heat for 5 minutes to allow the sauce to thicken slightly.
8. 8Divide the chicken and sauce evenly into 6 airtight containers while hot. Cool completely before sealing and refrigerating.