BHA & BHT Free Chicken Cacciatore
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp garlic-infused olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 4 scallions, green tops only, thinly sliced
- ½ cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- ½ cup chicken broth
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp granulated sugar
- ⅓ cup pitted kalamata olives, halved
- 2 tbsp capers, drained
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_f55e8d0d-0cc2-4a2e-8fc6-d214cd338c69.jpg)
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 the garlic-infused olive oil in a large 12-inch Dutch oven or deep oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!