Chicken Cacciatore

Steps

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1. 1
   Heat a shallow Dutch oven with 3 tbsp extra virgin olive oil. Season both sides of the chicken with salt and pepper.
   ▶ ≈1:59
2. 2
   Sear the chicken pieces in the hot oil until golden brown on both sides. Don't rush — let them develop a rich crust. Set aside.
   ▶ ≈2:06
3. 3
   By hand, crush the canned whole plum tomatoes, removing any hard spots. Set aside.
   ▶ ≈2:34
4. 4
   In the same pot, sauté the sliced bell pepper, onion and mushrooms with a pinch of salt for 5–7 minutes, stirring to release all the browned bits from the bottom. The vegetables should begin to wilt and caramelize.
   ▶ ≈3:20
5. 5
   Stir in the minced garlic and a pinch of hot pepper flakes. Cook for about 1 minute to bloom the flavors and remove any raw garlic taste.
   ▶ ≈4:15
6. 6
   Pour in 1 cup of dry red wine and simmer briefly to reduce slightly and burn off the alcohol.
   ▶ ≈5:11
7. 7
   Add the crushed tomatoes, and season with salt and pepper. Stir to combine.
   ▶ ≈5:18
8. 8
   Return the seared chicken to the pot along with any accumulated juices. Add 1–2 sprigs of fresh rosemary for depth of flavor. Stir gently to combine.
   ▶ ≈5:46
9. 9
   Partially cover the pot and simmer over low heat for 1.5 to 2 hours (or until the chicken is fall-apart tender). Alternatively, braise in a 325°F oven covered. The sauce should reduce and deepen in flavor.
   ▶ ≈6:27
10. 10
    Taste and adjust seasoning as needed. Garnish with fresh chopped parsley. Serve alongside polenta, mashed potatoes, pasta or a green salad.
    ▶ ≈6:53