Chicken Cacciatore

By kdet

Ingredients

• 2 Tbsp olive oil
• 8 boneless chicken thighs (or a combination of thighs and drumsticks)
• Salt and freshly ground black pepper
• 1 red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp crushed red-pepper flakes
• 10-12 green or black olives, pitted and roughly chopped
• 1/2 cup dry red wine
• 1 1/2 cups chicken stock
• 1 lb roma tomatoes, coarsely chopped
• 2 Tbsp chopped flat-leaf parsley

Preparation

Step 1

1. Heat the olive oil in a large sauté pan on high. Season the thighs with salt and pepper and add them to the skillet, skin side down. Cook, turning occasionally, until they're deeply brown and crisp on all sides, about 8 to 10 minutes. Remove them from the pan.

2. Lower the heat. Add the bell pepper, onion, garlic, pepper flakes, and olives. Cook until the vegetables soften, about 10 minutes. Pour in the wine; simmer, stirring occasionally, until the wine nearly evaporates, about 5 minutes.

3. Add the stock, tomatoes, and chicken, tucking it skin side up into the vegetables. Bring to a simmer and cook over medium heat for another 20 minutes, until the chicken is nearly falling off the bone and the sauce is reduced by half. Add salt and pepper to taste. Sprinkle on the parsley. Makes 4 servings