Hunter-Style Chicken Thighs Cacciatore

Ingredients

• 2 lb bone-in Chicken Thighs
• 1 Bell Pepper, sliced
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 can (14 oz) crushed tomatoes
• ½ cup pitted olives
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and black pepper

Method

1. Pat the Chicken Thighs dry, season generously, and sear in olive oil over medium-high until deeply golden on both sides, 8–10 minutes. Set aside — the browned bits in the pan are flavor money in the bank.
2. In the same pan, soften the onion and Bell Pepper for 5 minutes, then add the garlic and oregano and cook 1 minute more.
3. Pour in the wine, scraping the bottom, and let it reduce by half. Add the tomatoes and olives, then nestle the Chicken Thighs back in skin-side up.
4. Simmer partly covered over low heat 30–35 minutes, until the Chicken Thighs reaches 175°F (79°C) and the sauce has thickened to a spoon-coating consistency.
5. Rest 5 minutes, then serve over polenta or with crusty bread for the sauce.