Braised Chicken Cacciatore

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INGREDIENTS:

• 4-6 skin-on, bone-in chicken thighs

• Salt and pepper

• Olive oil

• 250g (2sm) onion, sliced

• 300g (1 orange & 1 red), orange and red bell peppers, sliced

• 40g (10-12 cloves) sliced garlic

• 3g (1t) chili flakes

• 125g (2c) Castelvetrano olives, halved

• 1 (28 ounce) can whole peeled tomatoes, pureed

INSTRUCTIONS:

1. Season chicken thighs with salt and pepper.

2. In a large, deep skillet with lid (I’m using this 3.5qt nonstick , but a Dutch Oven would work too) heat a few Tbsp olive oil over med high, sear chicken thighs skin-side down for 5 mins until browned. Remove from pan, set aside.

3. In the same skillet, add olive oil then sliced onion, peppers , garlic, & chili flakes. saute 5-8 min over medium heat until softened and beginning to take on color.

4. Add halved Castelvetrano olives and pureed whole peeled tomatoes to the skillet. Stir and bring to a simmer.

5. When simmering, return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and braise in a preheated 325°F (165°C) oven for 45 minutes.

6. Serve chicken over stewed peppers, onions, and olives.