Eosinophilic Esophagitis Friendly Chicken Cacciatore
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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
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.
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