Eosinophilic Esophagitis Friendly Classic Chicken Cacciatore Stew
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 āIngredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 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
- ā cup pitted kalamata olives, 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 pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer ā work in two 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 pot. 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!