Chicken Cacciatore
VIDEO LINK: https://youtu.be/WqCFsRt2s6k
Ingredients:
- 5 legs & 5 thighs
- 1/4 cup of olive oil (for frying chicken)
- 1/2 of large Yellow Onion
- 3 Bell Peppers
- 8 oz. of white mushrooms
- salt & pepper to taste (frying veggies)
- 4 lg. cloves of garlic
- 28 oz. of plum tomatoes (tsp salt, 1/4 tsp black pepper and 1/2 tsp. oregano
- 7 oz of pitted assorted marinated olives
Instructions:
- Prepare the vegetables: Slice the peppers, onions, and mushrooms. Mince the garlic.
- Season the chicken: Season both sides of the chicken pieces generously with salt and pepper.
- Sear the chicken: Heat 1/4 cup of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until nicely browned.
- Remove the chicken: Transfer the browned chicken to a baking pan and set aside.
- Sauté the vegetables: Add the sliced peppers, onions, and mushrooms to the hot skillet. Season with salt and pepper to taste. Sauté for about 5 minutes, or until the vegetables are tender.
- Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Prepare the tomato sauce: In a bowl, hand-squeeze the 28 oz can of imported plum tomatoes. Add 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of oregano to the tomatoes. Stir to combine.
- Assemble and bake: Add the sautéed vegetables on top of the chicken. Pour the prepared tomato sauce over the chicken and vegetables. Scatter mixed olives over the top.
- Bake: Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Transfer the pan to the preheated oven and bake for 45 minutes, or until the chicken is cooked through and the sauce is bubbling.
- Serve: Enjoy your delicious chicken cacciatore with a nice crusty loaf of bread for soaking up the sauce.