Chicken Cacciatore

Ingredients

• 8 bone-in, skin-on chicken thighs, about 3 lb (1.4 kg)
• 1 ½ tsp fine salt, divided
• ½ tsp black pepper
• ¼ cup all-purpose flour (plain flour), 30 g, for dusting
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 8 oz cremini mushrooms, 225 g, quartered
• 4 garlic cloves, sliced
• ½ cup dry red or white wine, 120 ml
• 1 can whole peeled tomatoes, 28 oz (794 g), crushed by hand
• ½ cup chicken broth, 120 ml
• 2 rosemary sprigs
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tbsp capers or sliced olives, optional
• 2 tbsp fresh parsley or basil, chopped

Instructions

1. Pat the chicken dry, season with 1 teaspoon of the salt and the pepper, and dust lightly with flour.
2. Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken skin side down for 6 to 7 minutes, until deep golden, then turn and brown for 3 minutes. Work in batches. Transfer to a plate.
3. Pour off all but 2 tablespoons of fat. Add the onion, bell pepper, mushrooms and remaining ½ teaspoon salt and cook over medium heat for 8 minutes, until softened and browned. Add the garlic and cook for 1 minute.
4. Pour in the wine and simmer for 2 minutes, scraping up the browned bits.
5. Stir in the tomatoes, broth, rosemary, oregano and red pepper flakes. Bring to a simmer.
6. Nestle the chicken in the sauce, skin side up. Cover with the lid slightly ajar and simmer gently for 35 to 45 minutes, until the chicken is very tender and the sauce has thickened.
7. Stir in the capers or olives, if using, remove the rosemary stems and sprinkle with parsley or basil. Serve with polenta, pasta or bread.