Chicken Cacciatore Recipe

Ingredients 2 lbs Boneless chicken thighs* , skin on (about 1 kg) ▢½ cup pitted mixed olives in oil (about 100g) ▢1 ¼ cup fresh mushrooms (about 100g) ▢2 carrots , medium ▢1 yellow onion ▢1 celery stalk ▢14 oz can whole peeled tomatoes ▢2 springs fresh rosemary ▢2 fresh bay leaves ▢½ cup red wine (about 100ml)

Prepare Vegetable Soffritto: Chop carrots, celery, onion, and garlic into 2-3 mm cubes of the same size to cook evenly.

Season the Chicken: Sprinkle salt, pepper, and oil on the thighs on a platter. Repeat on the opposite side of the chicken.

Chicken Thigh Browning: Add skin-side-down chicken thighs to a pot with a splash of oil (the skin will release its fat). 

Make sure the skin is well-browned over high heat. After removing the thighs from the pan, let them rest.

Season the vegetables with salt, pepper, and chile and stir with a wooden spoon until browned.

Put chicken thighs back in the pan. After adding the olives, deglaze the pan with red wine to eliminate the alcohol.

Add peeled tomatoes. A lid and medium-low heat for 1 hour 20 minutes (or 80 minutes) can tenderize chicken. Serve now.