Chicken Cacciatore

By spend with pennies

Ingredients

6 chicken thighs and/or drumsticks (bone-in, skin-on, about 2lbs)
3 tablespoons olive oil (divided)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 medium yellow onion (thinly sliced)
8 ounces mushrooms (sliced)
4 cloves garlic (minced)
28 ounces canned diced tomatoes (with juices)
8 ounces tomato sauce
½ cup dry red wine (or beef broth)
1 bay leaf
2 teaspoons minced fresh rosemary (or ¾ teaspoon dried)
2 teaspoons chopped fresh oregano (or ¾ teaspoon dried)
½ teaspoon crushed red pepper flakes
3 tablespoons capers (drained, or kalamata olives)
Parmesan cheese (optional)

Prep Time20mins
Cook Time75mins
Servings4

Instructions

Generously season the chicken with salt & pepper.

In a deep 12-inch skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken for about 4 to 5 minutes per side. Transfer the chicken to a plate.

In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced bell peppers, onion, and mushrooms. Cook over medium heat until the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.

Add the red wine and let simmer for 2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes.

Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer 20 minutes.

Add the browned chicken, skin side up on top of the sauce. Cover and gently simmer for an additional 40 minutes.

Remove the lid and if the sauce is not thick enough, let it simmer uncovered for a few minutes until it thickens.

Remove the bay leaf, stir in the capers, and serve the Chicken Cacciatore with pasta. Garnish with Parmesan cheese if desired.