Ingredients
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3 tablespoons Olive Oil
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6, with bone and skinless Chicken Thighs
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1 Red Onion
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6 cloves Garlic
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1 small Yellow bell pepper
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1 small Red bell pepper
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1 Large carrot
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300 g Mushrooms
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90 g, pitted Black Olives
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8 sprigs Thyme
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2 tablespoons Fresh parsley
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2 tablespoons Fresh basil
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1 tablespoon Dried Oregano
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150 ml Red wine
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820 ml Crushed tomatoes
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2 tablespoons, double Tomato concentrate
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200 g Prunes
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1 teaspoon Red pepper flakes
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Salt
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Pepper
Directions
Prepare the Vegetables for the Chicken Cacciatore
Finely chop the onion and bell peppers. Mince the garlic.
Peel and thinly slice the carrot. Chop fresh basil and parsley. Slice the mushrooms and halve the tomatoes.
Season and Sear the Chicken
Season the chicken with salt and pepper.
In a deep skillet, heat 2 tablespoons of olive oil. Add the chicken and sear on both sides for 3-4 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables and Mushrooms
Add another tablespoon of olive oil to the skillet. Sauté the onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for about 30 seconds.
Add the bell peppers, carrot, mushrooms, and herbs: thyme, oregano, half of the fresh basil, and parsley (reserve the rest for garnish). Cook for about 5 minutes until the vegetables soften.
Add Wine and Tomatoes
Pour in the wine, scraping any browned bits from the bottom of the skillet. Cook for about 2 minutes until the wine reduces.
Add the crushed tomatoes, tomato paste, and red pepper flakes. Stir well, taste the sauce, and season with salt and pepper as needed. Return the chicken to the skillet.
Finish Cooking on the Stovetop or in the Oven
Stovetop Option: Cover the skillet and reduce the heat. Let it simmer for about 40 minutes until the meat begins to pull away from the bone. Add olives and cook for an additional 10 minutes.
Oven Option: If your skillet is oven-safe, cover it and transfer to a preheated oven at 190°C (375°F) for about 50 minutes. Add olives, cover, and return to the oven for another 20 minutes.
Garnish and Serve
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