Dairy-Free Chicken Cacciatore

Instructions

1. 1Pat the about 1360 g Chicken Pieces (Bone-In, Skin-On) dry with paper towels, then season them all over with the 1 teaspoon Salt and the 1/2 teaspoon Black Pepper.
2. 2Heat the 3 tablespoons Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the seasoned chicken pieces into the hot oil, skin-side down if possible, and brown them well on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add 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 they begin to soften, about 8 minutes. Add the 4 cloves Garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
4. 4Add the about 450 g Mushrooms, sliced, to the pot. Cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Stir in the 2 tablespoons Tomato Paste, 1 teaspoon Dried Oregano, and 1 teaspoon Dried Basil, and cook for 1 minute, stirring constantly.
5. 5Pour in the 1/2 cup Dry Red Wine. Bring it to a simmer and cook for 1-2 minutes, scraping the bottom of the pot with a wooden spoon to loosen any browned bits stuck to the bottom. The liquid should reduce slightly.
6. 6Pour in the about 790 g Canned Crushed Tomatoes and stir to combine everything in the pot. Return the browned about 1360 g Chicken Pieces (Bone-In, Skin-On) to the pot, nestling them into the sauce.
7. 7Bring the liquid in the pot to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it cook for 45-60 minutes. The chicken is done when it is very tender and cooked through, reaching an internal temperature of 74°C.
8. 8Serve the Dairy-Free Chicken Cacciatore hot.

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