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Chicken Cacciatore
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Chicken Cacciatore

Chicken Cacciatore

Ingredients

  • 8 bone-in skin on chicken thighs, or whatever you like
  • Kosher salt and fresh ground pepper
  • Flour for dredging
  • 1/4 cup olive oil, divided
  • 1 medium yellow onion, sliced
  • 3 carrots, cut into coins
  • 2 tablespoons minced garlic
  • 1 cup roasted red pepper strips
  • 1/2 cup vermouth
  • 28 ounce can, crushed tomatoes
  • 1/2 cup chicken broth
  • 1/3 cup drained capers
  • 1/2-3/4 cup pitted large black olives
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 4 sprigs thyme

Directions

  1. Season chicken with salt and pepper, then coat each side with flour and shake off excess
  2. Heat a couple tablespoons of the oil in a heavy bottomed skillet (that also has a lid), swirl to coat and then then cook thighs just until golden brown on each side - when done remove to a plate and set aside
  3. Remove excess grease from skillet, then over medium heat add the onion & carrots - cook until just beginning to soften, about 5 min- stir well to combine
  4. Add the vermouth and simmer until reduced by about half
  5. Stir in garlic, until fragrant (about 30 seconds). Then add the rest: tomatoes, chicken broth, olives, capers, oregano and paprika - stir everything together well, then season to taste with salt & pepper
  6. Return chicken to pan, add the thyme sprigs and cover, cooking at a low simmer until chicken is just cooked through, 20-25 minutes

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