One-Pot Chicken Cacciatore

By Taraespo

Ingredients

• 8 -10 chicken thighs or 1 whole cut-up chicken
• salt & pepper & oregano
• flour
• olive oil
• 1 onion, chpd
• 5 garlic cloves, minced
• 1 red pepper & yellow pepper, diced
• 2 small carrots, peeled and sliced
• 8 oz baby bella mushrooms, sliced
• 1 c. chicken broth
• 1 c. dry white wine
• 1 - 14 oz crushed tomatoes
• 1 - 14 oz tiny whole tomatoes or whole tomatoes
• pitted kalmata olives, a large handful
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 c. chpd fresh basil or 1 T. pesto

Preparation

Step 1

Season chicken w salt, pepper and oregano and dredge in flour. Brown in hot olive oil in heavy cast iron dutch oven skin side down until golden brown, turn and brown on other side a few minutes, remove and put on plate. Saute onion, garlic, peppers, carrots and mushrooms for 5 minutes. Add wine and reduce for about 3 minutes. Add chicken broth, tomatoes and olives. Add seasonings and return chicken to pot. Simmer on low for a couple hours until chicken falls off the bone - Uncovered. Remove chicken and if necessary simmer sauce until it thickens, about 3 minutes. Spoon over chicken and serve with fresh basil. Serve with parmesan polenta or pasta.