It's that one pot- chicken dinner that is somehow a little more special than the others... Chicken Cacciatore is the hunter's stew in Italian, so it was made with warmth, nutrition and full bellies in mind. I put potatoes, peppers, onions and rosemary in mine to make a full meal. Make it on a cold winter day and serve with crusty bread and olive oil. Happy cooking!
8 chicken thighs, bone-in, skin-on (you can use a whole chicken cut up or thighs and drumsticks, but thighs are my favorite)
2 Tbsp olive oil
1 lb cremini mushrooms, cut into bite-size pieces
1 white onion, sliced
1 red and 1 yellow bell pepper, sliced
2 cloves garlic, sliced
1 large can San Marzano tomatoes, crushed
1/4 cup dry red wine
2 tsp red wine vinegar
1 lb small new potatoes (or red potatoes cut into bite-size pieces)
1 small bunch rosemary
Dry the chicken well with paper towels and season with salt and pepper. In a large, heavy-bottomed pot or braiser, heat oil over medium-high. Add chicken, skin-side-down, and cook until golden-brown, about 4-5 minutes, flip and cook for a few more minutes. Remove browned chicken to a plate or tray.
Add mushrooms and sauté until browned, about 8 minutes. Then season with salt and pepper. Add onion, peppers and garlic, season with salt and sauté for about 5 minutes, until just starting to brown. Add crushed tomatoes, wine, vinegar, potatoes, and bring to a simmer. Add browned chicken back to pot and tuck in some rosemary sprigs, bring to a boil, then reduce heat to a simmer and cook until the chicken is cooked through and the potatoes are tender, about 20 minutes. Let cool for a few minutes before serving. Enjoy!