Artificial Food Coloring Free Chicken Cacciatore with Tomatoes and Olives
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Learn more āIngredients
4 servings
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 garlic cloves, thinly sliced
- Ā½ cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- Ā½ cup low-sodium chicken broth
- Ā½ cup kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer ā work in batches if needed to avoid crowding ā and sear undisturbed for 5ā6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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