Chicken Cacciatore Italian Skillet (Print Version)

# Ingredients:

→ Chicken

01 - 6-8 bone-in chicken thighs, skin removed
02 - 2 tablespoons flour
03 - 1 teaspoon salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon paprika
08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter

→ Sauce

10 - 2 tablespoons unsalted butter
11 - 1 medium yellow onion, diced
12 - 1 large carrot, sliced
13 - 1 yellow bell pepper, chopped
14 - 1 red bell pepper, chopped
15 - 225g white mushrooms, quartered or halved if small
16 - 4-6 cloves garlic, minced
17 - 1/4 teaspoon red pepper flakes (optional)
18 - 1 can (800g) crushed tomatoes
19 - 1 can (425g) fire roasted diced tomatoes with juices
20 - 80ml heavy cream
21 - 3 tablespoons drained capers or 75g halved Kalamata olives
22 - 2 tablespoons tomato paste
23 - 2 teaspoons dried basil
24 - 2 teaspoons dried parsley
25 - 2 teaspoons chicken bouillon
26 - 1 teaspoon dried oregano
27 - 1 teaspoon dried rosemary
28 - 1 teaspoon dried thyme
29 - 1 teaspoon sugar, to taste
30 - Salt and black pepper, to taste

→ For Serving

31 - Fresh basil, coarsely chopped
32 - Parmesan cheese, freshly grated

# Instructions:

01 - Preheat oven to 175°C. Whisk flour with salt, garlic powder, onion powder, pepper, and paprika in a shallow dish. Pat chicken thighs dry and dredge each piece in the seasoned flour, pressing it into the chicken. Shake off excess flour and set aside on a dry surface.
02 - In a deep, oven-proof skillet or braiser, melt 1 tablespoon butter with 2 tablespoons olive oil over medium-high heat. Once hot, add chicken and cook approximately 4 minutes per side until golden brown. The chicken will not be fully cooked through at this stage. Reduce heat if necessary to prevent burning. Remove chicken to a plate and reserve the pan drippings.
03 - Reduce heat to medium. In the same skillet, melt 2 tablespoons butter. Add enough olive oil to equal 2 tablespoons when combined with the existing drippings. Add onions, carrots, bell peppers, and mushrooms, cooking until softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry. Add minced garlic and red pepper flakes, sautéing for an additional 30 seconds until fragrant.
04 - Stir in the crushed tomatoes, diced tomatoes, heavy cream, capers or olives, tomato paste, all dried herbs (basil, parsley, oregano, rosemary, thyme), chicken bouillon, and sugar. Season with salt and pepper to taste. Return chicken pieces to the skillet along with any accumulated juices and spoon some sauce over the top.
05 - Bring mixture to a simmer, cover, and transfer to the preheated oven. Bake for 45-60 minutes, until the chicken is cooked through and fall-apart tender.
06 - Either shred the chicken in the sauce or serve pieces whole with sauce spooned over top. Serve chicken cacciatore over pasta, potatoes, rice, polenta, or vegetable noodles. Garnish with freshly chopped basil and freshly grated Parmesan cheese.

# Notes:

01 - For best results, ensure chicken thighs are similar in size for even cooking.
02 - The dish can be made ahead and reheated, as flavors improve with time.
03 - Adjust the amount of red pepper flakes based on your preferred spice level.

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