Pollo alla cacciatora

Ingredienti

• 4 skin on bone-in chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 tablespoon olive oil
• 1 medium yellow onion chopped
• 1 large carrot peeled and chopped
• 1 small red bell pepper chopped
• 1 small yellow or orange bell pepper chopped
• 10 ounces cremini or Baby Bella mushrooms sliced
• 4 cloves garlic minced
• 1 teaspoon dried oregano
• 1 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 4 sprigs fresh thyme
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes

Preparazione

1. 1

   Preheat the oven to 375 degrees. Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven. Cook the chicken until golden brown on both sides and place it on a plate.

2. 2

   Heat the remaining olive oil in the pan and add the onions, carrots, bell peppers, and mushrooms. Cook until the onions are tender and the mushrooms are browned.

3. 3

   Reduce the heat to low, and add the garlic and dried oregano, cooking for one minute while stirring. Add the red wine and reduce by half.

4. 4

   Stir in the crushed tomatoes, tomato paste, thyme sprigs, chopped parsley, and red pepper flakes. Simmer for 10 minutes.

5. 5

   Add the chicken back to the skillet, cover, and place the skillet in the oven for 45 minutes or until the meat is very tender. You can also cover it and simmer it on the stovetop for 40 minutes or until tender.