Chicken Cacciatore

Instructions

1. Step 1

   Season the chicken thighs with 1 ¼ tsp (8 gr) salt and ½ tsp (1 gr) ground black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 1.0 gr Ground Black Pepper, 8.0 gr Salt

   Cookware: cutting board

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Sear the chicken in batches, skin-side down first, until well browned, then transfer it to the plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, kitchen tongs, large plate

3. Step 3

   Add the onion, red bell pepper, yellow bell pepper, and mushrooms to the Dutch oven. Cook over medium heat until the vegetables soften and the mushrooms begin to brown.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 piece Bell Pepper, 300.0 gr Mushroom, 1.0 piece Onion, 1.0 piece Red Bell Pepper

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the garlic and tomato paste, then cook over medium heat until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Pour in the red wine and scrape up the browned residue from the bottom. Simmer over medium heat until the wine reduces slightly.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml Dry Red Wine

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Stir in the crushed tomato, chicken stock, oregano, thyme, bay leaves, remaining ⅝ tsp (4 gr) salt, and remaining ground black pepper. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 880 gr Canned Crushed Tomato, 240.0 ml Chicken Stock, 2.0 gr Dried Oregano, 1.0 gr Dried Thyme, 1.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Return the chicken and its collected juices to the Dutch oven, keeping the skin mostly above the sauce. Cover and braise over low heat.

   Timer: 30 min (fixed)

   Cookware: Dutch oven, kitchen tongs

8. Step 8

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

   Timer: 10 min (fixed)

   Cookware: Dutch oven, instant-read thermometer

9. Step 9

   Remove and discard the bay leaves. Stir in the parsley, then serve the chicken with the sauce and vegetables.

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: Dutch oven, wooden spoon