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, Boneless Skinless(907g)

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

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  1 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Yellow Onion
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  Bell Pepper
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  Garlic(180g)
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  Wine, White, Dry(180g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Tomato, Canned, Crushed(794g)
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  Mushrooms, Cremini(227g)
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  Italian seasoning(10g)
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  Vinegar, Balsamic(8g)
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  Parsley, Fresh
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  Parmesan Cheese

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

Instructions

1. 1Heat the olive oil in a large Dutch oven or deep pot over medium-high heat until shimmering but not smoking, about 2 minutes. Season the chicken thighs generously with salt and pepper on both sides. Add the chicken in a single layer and cook for 3–4 minutes until deeply browned, moving as little as possible. Flip and cook the other side for 2 minutes until golden brown. Transfer to a plate.
2. 2Reduce heat to medium, add the remaining olive oil to the pot, then add the onion and bell pepper. Cook for 4 minutes, stirring occasionally, until the vegetables begin to soften and turn translucent at the edges.
3. 3Add the fresh garlic and cook for 1 minute over medium heat, stirring constantly, until fragrant and no longer raw.
4. 4Pour in the white wine, stir well, and simmer over medium heat for 3 minutes until the liquid reduces by approximately half.
5. 5Add the crushed tomatoes with their juices, cremini mushrooms, Italian seasoning, and balsamic vinegar. Stir to combine, then bring to a simmer over medium heat. Simmer uncovered for 10 minutes, stirring occasionally.
6. 6Nestle the browned chicken thighs back into the sauce along with any accumulated drippings. Partially cover the pot and simmer over medium-low heat for 15–20 minutes until the chicken reaches an internal temperature of 165°F, the sauce thickens slightly, and the mushrooms are tender.
7. 7Remove from heat. Divide the chicken cacciatore evenly into 6 airtight containers while hot, ensuring each portion gets chicken, sauce, and mushrooms. Cool to room temperature before sealing.
8. 8Garnish with fresh parsley and grated Parmesan just before serving.