SMTO Recipe: Chicken Cacciatore

If you want to feel warm from the inside out, this one is for you. It has some of my favorite flavors with the combination of tomatoes and olives. I serve it over garlic mashed potatoes, and it is one of our cool-weather favorites.  

Ingredients 

3 tablespoons olive oil, divided

6 bone-in skinless chicken thighs

1 pinch salt to season

1 pinch pepper

1 medium onion, diced

2 tablespoons garlic minced, or 6 cloves

1 small yellow bell pepper, diced

1 small red bell pepper, diced

1 large carrot, peeled and sliced

10 ounces mushrooms, sliced

1/2 cup pitted black olives

8 sprigs fresh thyme

2 tablespoons fresh parsley plus more to garnish

1 tablespoon dried basil  

1 teaspoon dried oregano

2/3 cup red wine

28 ounces crushed tomatoes

2 tablespoons tomato paste

1/2 teaspoon red pepper flakes

DIRECTIONS 

1. Season chicken with salt and pepper. 

2. Heat 2 tablespoons of oil in a Dutch oven. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

3. Add remaining oil to the pan. Sauté onion until transparent, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs.  Cook for 5 minutes, until vegetables begin to soften.

4. Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

5. Add crushed tomatoes, tomato paste and red pepper flakes. Season with salt and pepper to your taste. Return chicken pieces to the skillet and cook for 40 more minutes or until the meat is falling off the bone.  

6. Add the olives and simmer for 10 minutes. Enjoy.  

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