Name: Mom’s Chicken Cacciatore
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 6 bone-in, skin-on chicken thighs (6 to 7 ounces each), skin removed; Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 1 small onion, finely chopped; 8 ounces sliced cremini mushrooms; 4 cloves garlic, minced; 1 red bell pepper, thinly sliced; 1/2 cup dry white wine; 1 teaspoon finely chopped fresh oregano; 1 teaspoon finely chopped fresh rosemary; 1 28-ounce can whole tomatoes, cut up with kitchen shears; 3/4 cup halved pitted black olives; 2 tablespoons drained capers; 1/4 cup torn fresh basil

Directions

Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.

Photograph by Mike Garten

Mom’s Chicken Cacciatore

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