Braised Chicken Cacciatore
This is your sign to braise more meats. Start here with braised chicken cacciatore. This is the perfect recipe for wrapping your head around the process of braising AND you can cook it in less than an hour.
Ingredients
- 1 kg bone-in, skin on chicken thighs
- kosher salt
- black pepper
- olive oil
- 250 g onion, julienned
- 300 g orange and red bell peppers, julienned, 1 of each
- 40 g sliced garlic, 10-12 cloves
- 3 g chili flakes, 1t
- 125 g Castelvetrano olives, halved, 2 c
- 800 g whole peeled tomatoes, canned, pureed
Instructions
- Season chicken thighs with salt and pepper.
- In a large, deep skillet with lid (I'm using this 3 ½ qt nonstick, but a Dutch Oven would work too) heat a few Tbsp olive oil over med high, sear chicken thighs skin-side down for 5 mins until browned. Remove from pan, set aside.
- In the same skillet, add olive oil then sliced onion, peppers , garlic, & chili flakes. Sauté for 5-8 minutes over medium heat until softened and beginning to take on color.
- Add halved Castelvetrano olives and pureed whole peeled tomatoes to the skillet. Stir and bring to a simmer.
- When simmering, return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and braise in a preheated 325°F (165°C) oven for 45 minutes.
- Serve chicken over stewed peppers, onions, and olives.
Notes
Equipment:
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