Frango à cacciatora

Ingredientes

• 2 pounds boneless, skinless chicken thighs
• salt and pepper
• 3 tablespoons olive oil (divided)
• 1 small yellow onion (chopped)
• 8 ounces cremini mushrooms (sliced)
• 1 green bell pepper (chopped into 3/4-inch pieces)
• 1 red bell pepper (chopped into 3/4-inch pieces)
• 4 cloves garlic (minced)
• 2/3 cup dry red wine*
• 28 ounces crushed tomatoes
• 4 tablespoons tomato paste
• 2 teaspoons dried Italian seasoning
• 1 teaspoon dried oregano
• pinch red pepper flakes (optional, for spice)
• chopped fresh basil or parsley (optional, for serving)
• grated Parmesan cheese (optional, for serving)

Modo de preparo

1. 1

   Pat the chicken dry and season both sides of the chicken thighs with salt and pepper.

2. 2

   Heat 2 tablespoons olive oil in a Dutch oven or similar pot over medium-high heat. Once the pot is hot, add the chicken and brown on both sides, about 4 minutes per side. The chicken does not need to be cooked through yet. Remove chicken to a clean plate.

3. 3

   Add the remaining 1 tablespoon of olive oil, onion and mushrooms to the pot and cook, stirring frequently, until softened, about 3 minutes.

4. 4

   Add the bell peppers and garlic and cook, stirring, for 30 seconds.

5. 5

   Stir in the wine and scrape up any browned bits that are stuck to the bottom of the pot.

6. 6

   Add the crushed tomatoes, tomato paste, Italian seasoning, oregano, ¾ teaspoon salt, ¼ teaspoon black pepper (and red pepper flakes, if using). Stir. Nestle the chicken back into the pot, pressing it down into the sauce.

7. 7

   Bring the pot to a simmer. Cover the pot, leaving a little bit of room for steam to escape, and cook at a low simmer for 20-25 minutes, stirring occasionally. After 20 minutes, check that the chicken is cooked through to at least 165° F using an instant read thermometer. If not, cook a few minutes more until the chicken is cooked through.

8. 8

   Remove the pot from the heat. Season with additional salt and pepper if needed, to taste. Serve with pasta, Parmesan cheese, and fresh basil or parsley, or as desired.