Charlotte Smythe’s Chicken Cacciatore

By Charlotte Smythe

It's about that time that we're getting back to routines.

Serves: 4

Time: 45 mins

Sweet July resident Charlotte Smythe‘s Chicken Cacciatore is perfect for a weeknight dinner.

Having meals that everyone is going to love is key, and this recipe is going to be in our rotation. This is a perfect meal for the whole family, or for cooking ahead and prepping during the weeks that are busier.

Watch Charlotte make the recipe →

Ingredients

4 chicken thighs, bone in, skin on, excess fat trimmed

Salt and pepper

1 tbsp olive oil

1 small sized onion, diced

½ red bell pepper, diced

½ green bell pepper, diced

4 cloves garlic, finely minced

~ 1 cup white wine

1 16 oz can diced tomatoes

1 tsp dried oregano

1 tsp fresh thyme

1 tbsp capers, drained

¾ cup chicken broth , low sodium or unsalted

½ tsp old bay seasoning

½ tsp seasoning salt

1 tsp crushed red pepper flakes, optional

Fresh parsley to garnish

Instructions

step 1

To begin, pat the chicken thighs dry and season with salt and pepper on both sides.

step 2

Add olive oil to a deep skillet over medium – high heat. Nestle the chicken in the skillet, skin side down and sear until browned, about 4 minutes. Flip the chicken and continue to cook for another 3 minutes. Remove the chicken from the pan and set aside.

step 3

Add the onion and bell pepper to the skillet and sauté until tender. Season with salt and pepper, then add the garlic to the pan and cook until fragrant.

step 4

Now, add the wine to the pan, stir and simmer until the wine reduced to about half.

step 5

Then, add the tomatoes, oregano, thyme, capers, broth, old bay, seasoning salt and pepper flakes to the pan, stir and bring to a simmer.

step 6

Return the chicken to the pan and simmer on medium – low for about 25 minutes until the chicken is cooked through. Optional: a few minutes before the chicken is done cooking, transfer the pan under the broiler and broil to crisp up the chicken skin.