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Chicken Cacciatore

'Cacciatore' means 'hunter' in Italian and is a nod to the humble origins of this dish: chicken simmered in tomato sauce with vegetables, herbs and spices to tender perfection.

Egg FreeGluten FreeDairy FreeNut Free

4

Servings

20 Mins

Prep Time

60 Mins

Cook Time

Prep

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Debone the Chicken Thighs

Using kitchen scissors, cut around the bone until it is completely removed. Trim any excess skin or fat on the edges.

  • Chicken Thighs(skin-on)4
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Cooking Steps

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1. Add the Oil While Preheating the Cookware

Add the oil then preheat the pan to 425°F/ 220°C (high).

  • Extra Virgin Olive Oil1 Tbsp.
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2. Season the Chicken

Generously season both sides of the chicken with kosher salt and black pepper.

  • Kosher Saltas needed
  • Black Pepper(freshly cracked)as needed
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3. Add and Sear the Chicken

Add the thighs skin side down and sear for 4 minutes or until the skin turns golden brown.

  • Chicken Thighs(skin-on)4
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4. Flip and Sear the Chicken

Flip the thighs and continue searing for 2 minutes.

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5. Remove the Chicken

Turn off the heat and using a pair of tongs, carefully transfer the chicken thighs from the pan to a paper towel lined tray or plate. Drain the oil and wipe the pan.

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6. Add the Oil While Preheating the Cookware

Add the oil then preheat the pan to 325°F/ 165°C (medium).

  • Extra Virgin Olive Oil2 Tbsps.
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7. Add and Cook the Pepper and Onion

Cook the vegetables for 8 minutes or until lightly brown and softened.

  • Yellow Onion(diced small)½ cup
  • Red Bell Pepper(diced small)1 cup
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8. Add and Cook the Garlic and Capers

Cook for 1 minute or until the aromatics look soft.

  • Garlic Clove(finely chopped)2
  • Capers1 Tbsp.
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9. Add and Reduce the Wine

Reduce the wine for 30- 45 seconds while stirring occasionally, until the wine has almost dried out.

  • White Wine¼ cup
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10. Add the Stock, Tomatoes and Herbs

Stir to combine.

  • Chicken Stock¼ cup
  • San Marzano Tomatoes(or crushed tomatoes)2 cups
  • Basil Leaves(thinly sliced)5
  • Oregano(dried)1 tsp.
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11. Add the Chicken and Begin to Simmer

Add the seared chicken with the skin side up and lower the temperature to 220°F/ 105°C (low). Simmer the cacciatore for 20 minutes or until the sauce has reduced and the chicken is cooked through.

  • Chicken Thighs(seared)4
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12. Plate and Serve

Turn off the heat, then using a pair of tongs, transfer the chicken thighs to a serving dish. With a large spoon, cover the chicken with sauce and serve immediately.

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