Frango à cacciatora

Ingredientes

• 6 chicken thighs (bone-in, skin-on)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoon olive oil
• 1 large onion (chopped)
• 2 medium bell peppers (any color, seeded and chopped)
• 8 ounce white mushrooms (cleaned and chopped)
• 4 cloves garlic (minced)
• 1 tablespoon Italian seasoning
• 28 ounce diced tomatoes ((1 large can))
• 1/2 cup red wine (dry)
• 1/4 teaspoon red pepper flakes
• 1/2 cup black olives (pitted)

Modo de preparo

1. 1

   Prep the Chicken: Pat dry the chicken thighs with paper towels, then season evenly with the salt and pepper on both sides.

2. 2

   Sear the Chicken: Heat the olive oil in a large skillet. Add the chicken to the skillet and fry on book sides, about 4 minutes per side. The chicken doesn't have to be cooked through, as it will continue to braise later on. Transfer the chicken to a plate and set aside.

3. 3

   Cook Vegetables: In the same skillet add the onion, bell peppers, mushrooms and stir. Cook for about 5 to 7 minutes, until the onion has softened. Add the garlic and cook for another 30 seconds until fragrant.

4. 4

   Combine: Add the Italian seasoning, diced tomatoes, red wine, red pepper flakes and olives. Stir everything together and simmer covered for 20 minutes. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet, skin side up and cook for an additional 40 minutes covered over low heat.

5. 5

   Finish & Serve: Garnish with parsley and serve over noodles or rice.