Breastfeeding Friendly Easy Chicken Cacciatore
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Learn more āIngredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4ā6 pieces)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp olive oil
- 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) crushed tomatoes
- Ā½ cup pitted kalamata olives, halved
- 1 tsp dried oregano
- 1 tsp dried thyme
- Ā½ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with the salt and pepper.
- 2
Heat 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 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 the chicken to a plate.
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