Entrée: Italy – Pollo alla Cacciatora (Hunter's Chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

4 bone-in, skin-on chicken thighs (1 1 / 2–2 lb / 680–900 g)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 medium onion, thinly sliced
1 red bell pepper, sliced
2 cloves garlic, minced
8 oz / 225 g cremini or button mushrooms, halved
1 / 2 cup (120 ml) dry white wine
1 (28 oz / 800 g) can crushed tomatoes
1 tsp dried oregano
1 bay leaf
1 / 4 cup (15 g) chopped fresh parsley
Pinch of red pepper flakes (optional)

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Brown chicken, skin-side down first, 4–5 minutes per side until golden; transfer to a plate.
3. Add onion and bell pepper to the pan and sauté until softened, 5–6 minutes. Add garlic and mushrooms and cook 2–3 minutes.
4. Pour in white wine, scraping up browned bits; simmer 2 minutes to reduce slightly.
5. Stir in crushed tomatoes, oregano, bay leaf, and red pepper flakes if using. Return chicken to the pan, nestling into the sauce.
6. Cover and simmer over low heat 30–40 minutes, or until chicken is cooked through and tender.
7. Remove bay leaf, adjust seasoning, sprinkle with parsley, and serve hot.