Name: EFK Chicken Cacciatore
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Ingredients: 6 bone-in, skin-on chicken thighs, about 3 lb total; 1 1/2 tsp kosher salt, divided; 3/4 tsp black pepper, divided; 2 tbsp olive oil; 1 medium yellow onion, sliced; 1 red bell pepper, sliced; 8 oz cremini mushrooms, sliced; 4 garlic cloves, minced; 1 tbsp tomato paste; 1/2 cup dry red or white wine; 1 can (28 oz) crushed tomatoes; 1/2 cup low-sodium chicken broth; 1 tsp dried oregano; 1/2 tsp dried thyme; 1 bay leaf; 1/3 cup pitted olives, optional; 2 tbsp chopped fresh parsley

Directions

Pat the chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil in a large heavy skillet or braiser over medium-high heat. Brown chicken skin-side down first, then the second side. Work in batches if needed and transfer to a plate.
Reduce heat to medium. Add onion, bell pepper, and mushrooms; cook 7 to 9 minutes until softened and beginning to brown. Add garlic and tomato paste and cook 1 minute.
Pour in wine and scrape up the browned bits. Simmer 2 minutes. Add crushed tomatoes, broth, oregano, thyme, bay leaf, remaining salt and pepper, and olives if using.
Nestle the chicken into the sauce skin-side up. Partially cover and simmer gently 30 to 40 minutes, until the chicken reaches 165°F and is tender.
Discard the bay leaf, taste the sauce, and adjust seasoning. Sprinkle with parsley before serving.

Equipment

BlueStar range

Large heavy skillet or covered braiser

Wüsthof IKON Chef knife

Asahi Hi-Soft cutting board

Tongs

Instant-read thermometer

Food safety & storage

Cook chicken to 165°F in the thickest part without touching bone. Use a separate clean plate for browned/cooked chicken rather than the plate that held it raw.

EFK Chicken Cacciatore

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.