Rustic Chicken Cacciatore

Ingredients

• 3 lb bone-in, skin-on chicken thighs(paid link)
• 2 tbsp olive oil(paid link)
• 1 medium yellow onion(paid link)
• 4 clove garlic(paid link)
• 1 red bell pepper(paid link)
• 1 green bell pepper(paid link)
• 1 can canned crushed tomatoes(paid link)
• ½ cup dry red wine(paid link)
• 1 cup chicken broth(paid link)
• 1 tsp dried oregano(paid link)
• 1 tsp dried basil(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• ¼ cup fresh parsley(paid link)

Instructions

1. 1

   Preheat oven to 375°F. Season chicken thighs generously with salt and pepper.

2. 2

   Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs, skin-side down, until golden brown, about 5-7 minutes. Remove chicken and set aside.

3. 3

   Add chopped yellow onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, chopped red bell pepper, and chopped green bell pepper, and cook for another 5 minutes until slightly tender.

4. 4

   Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.

5. 5

   Stir in crushed tomatoes, chicken broth, dried oregano, and dried basil. Bring to a simmer.

6. 6

   Return the chicken thighs to the skillet, nestling them into the sauce. Cover and transfer to the preheated oven. Bake for 30-40 minutes, or until chicken is cooked through and tender.

7. 7

   Remove from oven, stir in fresh chopped parsley, and serve hot.

Perfect With