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Chicken Cacciatore with Peppers
Andre Lewis

Chicken Cacciatore with Peppers

Cacciatore is built for slow cooking: dark meat, tomato, mushrooms and peppers all improve with time. The peppers go in halfway so they don't dissolve into the sauce. Serve it over polenta or pasta, but let the chicken stay the main event.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs bone-in skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 large yellow onion sliced
  • 12 oz cremini mushrooms sliced
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1/2 cup dry red wine
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 red bell pepper cut into 1-inch strips
  • 1 green bell pepper cut into 1-inch strips
  • 2 tbsp chopped flat-leaf parsley

Method
 

  1. Season the chicken with the salt and pepper and brown it in the oil over medium-high heat, 4 minutes per side.
  2. Transfer the chicken to a 6-quart slow cooker and cook the onion and mushrooms in the skillet until browned, 6 minutes.
  3. Add the garlic for 30 seconds, then transfer the vegetables to the cooker.
  4. Pour in the tomatoes and wine and sprinkle in the oregano and basil.
  5. Cover and cook on low for 3 1/2 hours, then stir both bell peppers into the sauce around the chicken.
  6. Cover again and cook until the peppers are tender and the chicken reaches 175°F, 2 to 2 1/2 hours more.
  7. Skim the sauce, finish with the parsley and serve one thigh per person with plenty of mushrooms and peppers.