Easy Chicken Cacciatore

Steps

1. 1.

   Season The Chicken

   Pat the thighs very dry with paper towels. Season both sides with 1 tsp of the salt and the pepper. Dry skin browns, wet skin sticks and tears.

2. 2.

   Brown The Chicken

   Heat the olive oil in a large deep frying pan or braiser over medium high heat. Lay the thighs in skin side down, in two batches if needed so they aren't crowded. Cook 6 to 7 minutes without moving until the skin is deep golden and releases on its own. Turn and brown the other side 3 minutes. Move to a plate. They won't be cooked through yet.

3. 3.

   Soften The Vegetables

   Pour off all but about 2 tbsp of fat. Lower the heat to medium. Add the onion, peppers and mushrooms with the remaining salt. Cook 8 minutes, scraping the browned bits off the bottom, until the vegetables soften and the mushrooms release their liquid and colour a little.

4. 4.

   Add Garlic And Herbs

   Stir in the garlic, rosemary, oregano and chili flakes. Cook 1 minute. Stir in the tomato paste and cook another minute until it darkens slightly.

5. 5.

   Deglaze With Wine

   Pour in the red wine and let it bubble 2 to 3 minutes, scraping the pan, until it has reduced by about half and the sharp smell has cooked off.

6. 6.

   Braise The Easy Chicken Cacciatore

   Add the tinned tomatoes and stock and bring to a simmer. Nestle the chicken back in skin side up, with the skin sitting above the sauce so it stays a bit crisp. Pour in any juices from the plate. Cover, turn the heat to low and simmer gently for 30 minutes.

7. 7.

   Reduce The Sauce

   Take the lid off, scatter in the olives and capers, and simmer uncovered another 10 to 15 minutes. The sauce should thicken and the chicken should be tender, at least 75°C at the bone. Fish out the rosemary stalks.

8. 8.

   Rest And Serve

   Taste the sauce for salt. Let it sit 5 minutes off the heat, then scatter over the parsley. Serve with crusty bread, soft polenta, mashed potatoes or pasta to soak up the sauce.