Italian Chicken Cacciatore

Instructions

1. Step 1

   Pat the chicken dry. Season it with 1 ½ tsp (10 gr) of the salt and ⅞ tsp (2 gr) of the black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 10.0 gr Fine Salt, 2.0 gr Ground Black Pepper

   Cookware: kitchen tongs

2. Step 2

   Heat 1 ¼ tbsp (20 ml) of the olive oil in the Dutch oven over medium heat. Brown the chicken in batches, skin-side down first, then transfer it to a plate.

   Timer: 10 min (fixed)

   Ingredients used: 20.0 ml Olive Oil

   Cookware: Dutch oven, kitchen tongs, large plate

3. Step 3

   Add the remaining 2 tsp (10 ml) olive oil to the pot. Add the onion, carrot, celery, and red bell pepper, then cook over medium heat until they begin to soften.

   Timer: 6 min (fixed)

   Ingredients used: 120.0 gr Carrot, 100.0 gr Celery, 10.0 ml Olive Oil, 200.0 gr Onion, 180.0 gr Red Bell Pepper

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the mushrooms and cook until they release most of their moisture. Stir in the garlic and tomato paste and cook until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 250.0 gr Mushroom, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Pour in the red wine and bring it to a simmer over medium heat, scraping up the browned residue. Cook until the wine is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Red Wine

   Cookware: Dutch oven, wooden spoon

6. Step 6

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

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 250.0 ml Chicken Stock, 800.0 gr crushed tomatoes, 2.0 gr Dried Oregano, 1.0 gr Dried Thyme, 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Return the browned chicken and its juices to the pot, keeping the skin mostly above the sauce. Cover and simmer over low heat until the chicken is tender.

   Timer: 25 min (fixed)

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

8. Step 8

   Uncover the pot and stir the olives into the sauce around the chicken. Simmer over medium heat until the sauce thickens slightly.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Black Olive

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Remove and discard the bay leaves. Scatter the parsley over the chicken and serve with the sauce and vegetables.

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: Dutch oven