Chicken Cacciatore

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 2 tbsp olive oil
• 1 medium, sliced yellow onion
• 1 sliced bell pepper
• 8 oz sliced cremini mushrooms
• 3 cloves, minced garlic
• 14 oz can crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/4 tsp red pepper flakes(optional)
• to taste salt and black pepper
• 2 tbsp, chopped fresh basil or parsley(optional)

Instructions

1. 1

   Pat chicken dry and season generously with salt, pepper, and oregano.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, 4-5 minutes per side. Remove and set aside.

3. 3

   Add onion, bell pepper, and mushrooms to the pan; cook 6-7 minutes until softened and lightly browned. Stir in garlic, rosemary, and red pepper flakes; cook 1 minute.

4. 4

   Pour in crushed tomatoes and chicken broth, scraping up browned bits. Nestle chicken back into the sauce, skin-side up.

5. 5

   Cover and simmer gently over medium-low heat for 30-35 minutes, until chicken is cooked through (165°F internal) and tender.

6. 6

   Taste and adjust seasoning, skim excess fat if desired, and rest 5 minutes. Garnish with fresh basil or parsley and serve.