Chicken Cacciatore

Instructions

1. Step 1

   Slice the onion, bell pepper, and mushrooms. Mince the garlic, crush the rosemary, and chop the parsley; keep the parsley aside for serving.

   Cookware: Chef Knife, cutting board

2. Step 2

   Season the chicken thighs with ¾ tsp (5 gr) salt and all of the black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 5.0 gr Salt

   Cookware: plate

3. Step 3

   Heat the olive oil in the Dutch oven over medium heat. Brown the chicken in batches, skin-side down first, then transfer it to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

4. Step 4

   Add the onion, bell pepper, mushrooms, and remaining ½ tsp (3 gr) salt to the pot. Cook over medium heat until softened and lightly browned.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 gr Mushroom, 200.0 gr Onion, 180.0 gr Red Bell Pepper, 3.0 gr Salt

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the garlic, tomato paste, oregano, and rosemary. Cook over medium heat until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Dried Rosemary, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the white wine and scrape up the browned residue. Simmer over medium heat until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml dry white wine

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the tomatoes, chicken stock, and bay leaves. Return the browned chicken and any accumulated juices to the pot, keeping the skin mostly above the liquid.

   Ingredients used: 2.0 piece Bay Leaf, 240.0 ml Chicken Stock, 800.0 gr Tomato

   Cookware: Dutch oven, tongs, wooden spoon

8. Step 8

   Bring the sauce to a gentle simmer over medium heat. Cover, reduce to low heat, and braise the chicken.

   Timer: 25 min (fixed)

   Cookware: Dutch oven

9. Step 9

   Uncover and simmer over low heat until the sauce thickens and the thickest part of each chicken thigh reaches at least 74°C.

   Timer: 15 min (fixed)

   Cookware: Dutch oven, instant-read thermometer, plate, tongs

10. Step 10

    Discard the bay leaves, scatter the parsley over the chicken, and serve with the sauce.

    Ingredients used: 15.0 gr Parsley

    Cookware: tongs