Chicken Cacciatore (Peanut-Free)

Instructions

1. 1Pat the 8 bone-in, skin-on chicken thighs dry with paper towels, then season them all over with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 190°C.
3. 3Carefully place the seasoned chicken thighs into the hot oil, skin-side down if possible. Brown the chicken on all sides until golden brown, about 5 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 large onion, cut into 1.27 cm pieces, and the 2 medium bell peppers, also cut into 1.27 cm pieces, to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
5. 5Add the about 225 g of cremini mushrooms, quartered, and the 4 cloves of garlic, minced, to the pot. Cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Do not let the garlic burn.
6. 6Pour in the 0.75 cup of dry red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer and reduce until it is about half its original volume, which should take about 5 minutes.
7. 7Stir in the about 790 g of canned crushed tomatoes, the 1 teaspoon of dried oregano, and the 1 teaspoon of dried basil. Bring the sauce to a gentle simmer.
8. 8Return the browned chicken thighs to the pot, nestling them into the sauce. Once the sauce returns to a simmer, reduce the heat to low, cover the pot tightly, and cook for 45 minutes to 1 hour. The chicken is done when it is very tender and the internal temperature reaches 74°C.
9. 9Serve the Chicken Cacciatore hot.

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