Dairy-Free Chicken Cacciatore with Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Bell peppers (mixed colors)
• 8 oz Cremini mushrooms
• 4 cloves Garlic
• 28 oz Canned crushed tomatoes
• 1/2 cup Dry red wine
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 cups Cooked white rice
• 2 tbsp Fresh parsley

Instructions

1. 1Pat the 1.5 lbs of chicken thighs dry with paper towels, then season them all over with the 1 tsp of salt and the 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken 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 medium onion, chopped, and the 2 medium bell peppers, seeded and chopped into roughly 1-inch pieces, to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the 8 oz of cremini mushrooms, sliced, and the 4 cloves of garlic, minced. Cook for another 3 minutes, stirring constantly, until the garlic is fragrant and the mushrooms have softened slightly.
4. 4Pour the 1/2 cup of dry red wine into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine bubble and simmer for 2 minutes, allowing some of the alcohol to evaporate.
5. 5Stir in the 28 oz of canned crushed tomatoes, the 1 tsp of dried oregano, and the 1 tsp of dried basil. Bring the sauce to a gentle simmer, then stir in the remaining 1 tsp of salt and 1/2 tsp of black pepper.
6. 6Return the browned 1.5 lbs of chicken thighs to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
7. 7Serve the chicken cacciatore spooned over the 4 cups of cooked white rice. Garnish the dish with the 2 tbsp of fresh parsley, chopped.

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