Description
A classic Italian hunter-style stew with tender chicken simmered in a rich tomato and vegetable sauce.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 8 ounces mushrooms, sliced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown chicken on both sides, about 5 minutes per side. Remove and set aside.
- In the same skillet, add onion, garlic, bell pepper, and mushrooms. Cook until softened, about 5-7 minutes.
- Pour in white wine to deglaze, scraping up browned bits. Add crushed tomatoes, oregano, and basil. Bring to a simmer.
- Return chicken to the skillet, nestling it into the sauce. Cover and simmer for 25-30 minutes, until chicken is cooked through and tender.
- Garnish with fresh parsley and serve hot over pasta or with crusty bread.
Notes
You can customize the seasonings to taste.