This easy chicken cacciatore recipe is a classic Italian dish originating in the northern region of Piedmont. Serve with pasta, polenta, or stuff it between toasted Focaccia for a Roman-style Trappizzino sandwich.
Rinse the chicken and pat dry with paper towels. Coat the chicken with 2 tablespoons of olive oil and season with salt and pepper.
Heat an additional 2 tablespoons of olive oil in a large Le Creuset braiser, or your favorite sauce pan, over medium-high heat. Brown the chicken thighs, skin side down. When crispy, flip over and brown the other side, about 4-5 minutes per side.
Remove chicken to a paper towel lined dish or platter.
Reduce heat on the braiser to medium and add the onion, bell pepper and oregano. Stir until the vegetables soften. Add the mushrooms and garlic-shallot puree and cook down until the mushrooms are soft.
Next, add the wine and vinegar and cook until the liquid is reduced about halfway.
Add the tomatoes and red pepper flakes. Simmer for 10 minutes. Return the chicken thighs to the braiser and simmer 20 minutes, or until chicken is cooked through. Add salt and pepper to your taste.
Serve over pasta or polenta with crusty Italian bread.
Keyword bell peppers, chicken, chicken thighs, onions, tomatoes