Easy Chicken Cacciatore

Ingredients

• 6 (1 1/2 lbs.) boneless, skinless chicken thighs, trimmed of excess fat, cut into bite-size pieces
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups crushed canned tomatoes
• 3/4 cup low sodium chicken stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 (3-inch) piece parmesan cheese rind (optional)
• 2 tablespoons chopped fresh flat-leaf parsley plus for garnish
• 1 1/2 cups cornbread and muffin mix
• 2 tablespoons freshly grated parmesan cheese
• 1 teaspoon grated lemon zest plus 1/2 teaspoon fresh lemon juice
• 1/2 cup milk
• 4 tablespoons melted unsalted butter
• 2 eggs, separated
• 1 (8 oz.) package mozzarella pearls

Instructions

1. 1

   Season chicken with 1 teaspoon salt and pepper; toss to coat with flour.

2. 2

   In a Lodge 10-inch cast iron skillet, heat oil over medium heat until shimmering. Working in 2 to 3 batches, add chicken, in a single layer, and cook, turning, until just golden. Transfer chicken to a platter as it finishes cooking and set aside.

3. 3

   Add red peppers, onions and garlic to skillet and cook, stirring and scraping up any browned bits, until softened, about 6 minutes.

4. 4

   Stir in tomatoes, chicken stock, bay leaf, thyme, cheese rind and remaining salt; bring to a simmer.

5. 5

   Nestle chicken and any accumulated juices into liquid and vegetables. Cover and cook for 10 to 15 minutes or until chicken is fully cooked and flavors meld. Stir in 2 tablespoons parsley.

6. 6

   Discard herb sprigs, bay leaf and cheese rind before serving. Spoon into serving bowls. Sprinkle with parmesan cheese. Garnish with fresh herbs.

7. 7

   Prepare cornbread cheese puffs (see notes).