Chicken Cacciatore** Recipe

Season chicken

Pat chicken thighs dry with paper towels. Season both sides with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, and the dried oregano. Rub minced garlic over the skin and under the skin where possible. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Sear chicken

Heat a large heavy skillet or wide Dutch oven over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add chicken thighs skin-side down, spacing them so they don't touch. Sear until deep golden brown, 6–8 minutes, then flip and brown the other side 3–4 minutes. Transfer chicken to a plate and set aside. Reserve rendered fat in the pan.

Sauté vegetables

Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter to the pan. Add sliced onion and a pinch of salt; cook 4–5 minutes until softened. Add bell peppers and cook 3–4 minutes until softened. Add mushrooms and cook until they release liquid and begin to brown, about 4 minutes. Stir occasionally.

Build sauce

Push vegetables to the side and add tomato paste; cook 1 minute, stirring, to caramelize. If using wine, pour 1 cup and scrape up browned bits, simmer 2 minutes to reduce slightly. Add crushed tomatoes, chicken stock, capers, olives (if using), dried thyme, bay leaf, crushed red pepper, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and sugar. Stir to combine and bring to a gentle simmer.

Braise chicken

Return seared chicken to the pan, nestling pieces into the sauce skin-side up. Spoon some sauce over the pieces so they're partially submerged but skin remains exposed. Reduce heat to low, cover partially (lid tilted) and simmer gently for 30–35 minutes, or until the chicken reaches 165°F (74°C) near the bone and the sauce is thickened. Alternatively, transfer to a 350°F (175°C) oven for 30 minutes covered.

Adjust seasoning & finish

Remove lid and increase heat for 3–5 minutes if sauce needs further reduction. Taste and adjust salt, pepper, and sugar as needed. Stir in chopped parsley, chopped basil (if using), and lemon juice. Skim off excess fat from the surface if desired.

If serving with roasted potatoes: halve small potatoes, toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper, roast on a sheet at 425°F (220°C) for 25–30 minutes until browned and crisp. If serving with egg noodles: cook 12 oz egg noodles in salted boiling water per package instructions, drain, toss with 1 tbsp butter. Steam the green vegetable of choice until bright and tender-crisp (about 4–6 minutes for broccoli or green beans).

Serve a portion of potatoes or egg noodles on each plate, top with a chicken thigh and generous spoonfuls of sauce with peppers, mushrooms and capers. Garnish with additional chopped parsley and an optional drizzle of extra-virgin olive oil. Note: dish is gluten-free when served with roasted potatoes and confirm that chicken stock/wine are gluten-free.