It's about that time that we're getting back to routines.
Sweet July resident Charlotte Smythe‘s Chicken Cacciatore is perfect for a weeknight dinner. Having meals that everyone is going to love is key, and this recipe is going to be in our rotation. This is a perfect meal for the whole family, or for cooking ahead and prepping during the weeks that are busier.
RECIPE:
Charlotte Smythe's Chicken Cacciatore
Serves 4
Prep time: 10 mins Cook Time: 45 mins
INGREDIENTS
4 chicken thighs, bone in, skin on, excess fat trimmed
Salt and pepper
1 tbsp olive oil
1 small sized onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
4 cloves garlic, finely minced
~ 1 cup white wine
1 16 oz can diced tomatoes
1 tsp dried oregano
1 tsp fresh thyme
1 tbsp capers, drained
¾ cup chicken broth , low sodium or unsalted
½ tsp old bay seasoning
½ tsp seasoning salt
1 tsp crushed red pepper flakes, optional
Fresh parsley to garnish
INSTRUCTIONS
To begin, pat the chicken thighs dry and season with salt and pepper on both sides.
Add olive oil to a deep skillet over medium – high heat. Nestle the chicken in the skillet, skin side down and sear until browned, about 4 minutes. Flip the chicken and continue to cook for another 3 minutes. Remove the chicken from the pan and set aside.
Add the onion and bell pepper to the skillet and sauté until tender. Season with salt and pepper, then add the garlic to the pan and cook until fragrant.
Now, add the wine to the pan, stir and simmer until the wine reduced to about half.
Then, add the tomatoes, oregano, thyme, capers, broth, old bay, seasoning salt and pepper flakes to the pan, stir and bring to a simmer.
Return the chicken to the pan and simmer on medium – low for about 25 minutes until the chicken is cooked through. Optional: a few minutes before the chicken is done cooking, transfer the pan under the broiler and broil to crisp up the chicken skin.
Garnish with fresh parsley and and serve over spaghetti or orzo pasta.
