Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Italian
Ingredients: 2.5 pounds Chicken thighs and drumsticks, bone-in, skin-on; 2 tablespoons Olive oil; 1 large Onion, chopped; 2 Bell peppers (red and green), thinly sliced; 8 ounces Mushrooms, sliced; 3 cloves Garlic, minced; 1 (28 ounce) can Crushed tomatoes; 1 cup Chicken broth; 1/2 cup Dry white wine (optional); 1 teaspoon Dried oregano; 1 teaspoon Fresh rosemary, chopped; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 2 tablespoons Fresh parsley, chopped, for garnish

1. Pat chicken dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown chicken pieces on all sides; remove and set aside. 2. Add onion, bell peppers, and mushrooms to the pot, cooking until softened, about 8-10 minutes. Stir in garlic and cook for 1 minute more until fragrant. 3. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Stir in crushed tomatoes, chicken broth, oregano, and rosemary. Bring to a simmer. 4. Return chicken to the pot, nestling it into the sauce. Cover and simmer on low heat for 30 minutes, or transfer to a preheated 375°F (190°C) oven and bake for 45-60 minutes, until chicken is cooked through and tender. 5. Taste and adjust seasoning. Garnish with fresh parsley before serving, traditionally with pasta or polenta.

Instructions