Chicken Cacciatore

Ingredients

Chicken thighs

4, bone-in and skin-on for best flavor

Olive oil

2 tablespoons

Onion

1, diced

Garlic

4 cloves, minced

Red bell pepper

1, sliced

Mushrooms

8 ounces, sliced

Canned tomatoes

1 can (28 ounces), crushed or diced

Dry white wine

1 cup

Chicken broth

1 cup

Dried oregano

1 teaspoon

Fresh basil

1/4 cup, chopped (or 1 teaspoon dried)

Salt

to taste

Black pepper

to taste

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown and crisp, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the diced onion, minced garlic, sliced bell pepper, and mushrooms. Sauté for about 5-6 minutes or until the vegetables are softened and fragrant.
4. Pour in the dry white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 2-3 minutes to reduce slightly.
5. Add the canned tomatoes, chicken broth, oregano, and chopped basil to the skillet. Stir well to combine and bring the mixture to a gentle simmer.
6. Return the browned chicken thighs to the skillet, skin side up. Cover and let simmer for 30 minutes, allowing the flavors to meld and the chicken to cook through.
7. After 30 minutes, uncover the skillet and continue to simmer for an additional 15 minutes or until the chicken is tender and the sauce has thickened to your liking.
8. Taste and adjust seasoning with more salt and pepper if needed. Serve hot over pasta, rice, or with crusty bread to soak up the delicious sauce.