Chicken Cacciatore (Hunter Style)

Ingredients

• 4-6 bone-in, skin-on chicken thighs
• 1 can (28 oz) crushed tomatoes
• 1 red bell pepper, sliced
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 1/2 cup red wine
• 3 cloves garlic, minced

Instructions

1. 1

   Season the chicken thighs generously with salt and pepper.

2. 2

   In a large Dutch oven or skillet, heat 2 tablespoons of oil over medium-high heat. Brown the chicken thighs, skin side down first, for 5-6 minutes per side. Remove chicken and set aside.

3. 3

   In the same pot, add the chopped onion, sliced bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until vegetables begin to soften.

4. 4

   Stir in the minced garlic and cook for 1 minute.

5. 5

   Pour in the red wine, scraping up any browned bits from the bottom.

6. 6

   Add the crushed tomatoes and bring to a simmer.

7. 7

   Return the chicken thighs to the pot, nestling them into the sauce. Reduce cold, cover, and simmer for 30-40 minutes until the chicken is tender and cooked through.

8. 8

   Serve hot, often with polenta, rice, or crusty bread.