Entrée: Italy – Pollo alla Cacciatora (Hunter-Style Chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

4 bone-in chicken thighs, about 1 1/4 lb total (570 g total)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 onion, thinly sliced
1 bell pepper, sliced
2 cloves garlic, minced
3 / 4 cup (180 ml) dry white wine
1 can (14.5 oz / 411 g) diced tomatoes
1 tsp dried oregano
1 / 2 tsp dried basil
1 / 2 tsp red pepper flakes (optional)
1 / 4 cup (15 g) fresh parsley, chopped

Instructions

1. Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear them until golden brown on each side. Remove and set aside.
2. In the same pan, add the onion, bell pepper, and garlic. Sauté until the vegetables are softened.
3. Pour in the white wine, scraping up any brown bits from the pan, and simmer until the liquid is reduced by half.
4. Add the diced tomatoes with their juice, oregano, basil, and red pepper flakes. Stir to combine.
5. Return the chicken thighs to the skillet, skin-side up. Cover and simmer on low heat for about 30-35 minutes, or until the chicken is tender and cooked through.
6. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.