Chicken Cacciatore

Chicken Cácciátore (Pollo állá Cácciátorá) is á tráditionál Itálián dish. The word “Cácciátorá” tránslátes to “Hunter” in English, ás this dish wás originálly used to prepáre rábbit ánd gámefowl. Todáy, váriátions thát feáture rábbit meát still ábound.

INGREDIENTS

• 3 lbs chicken thighs ánd drumsticks
• 1/2 tsp kosher sált
• 1/2 tsp bláck pepper
• 1 tbsp ghee
• 1 tbsp olive oil (or omit ghee ánd use 2 tbsp olive oil for dáiry-free)
• 1 onion, sliced
• 4 cloves gárlic, minced
• 1 tbsp tomáto páste
• 1/2 tsp dried básil
• 1/2 tsp dried oregáno
• 1 14oz cán diced or crushed tomátoes
• 1 cup white wine
• 2 cárrots, cut into bite-sized pieces
• 1 red bell pepper, cut into bite-sized pieces
• 1 yellow bell pepper, cut into bite-sized pieces
• 10oz cremini mushrooms, quártered (white mushrooms okáy)
• 1 smáll hándful pitted kálámátá olives
• 6 sprigs fresh thyme
• ~1 cup chicken broth (see step 4)
• 1 smáll hándful chopped pársley

INSTRUCTIONS

1. Seáson the chicken pieces with sált ánd pepper. Wárm the ghee ánd olive oil in á dutch oven over medium-high heát until shimmering, ábout 2 minutes. Brown the chicken, in bátches if needed, ábout 5 minutes per side. Don’t overcrowd the pieces while browning them; reduce heát to medium if the chicken stárts to burn.
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