chicken cacciatore (my way)
This recipe was adapted from the Eat Like a Girl cookbook.
How to make your own: you will need a dutch oven or oven-safe pot for this recipe
Marinade:
2 tsp salt
1 1/2 tsp black pepper
1 1/2 tsp oregano
1 1/2 tsp Italian seasoning
1 tsp crushed pepper flakes
2 tbs olive oil
4 chicken thighs (bone-in, skin-on)
Ingredients:
4 oz pancetta, medium dice
1 medium yellow onion, diced
1 red bell pepper, seeded and cut into medium chunks
1/4 white cabbage, cut into chunks (similar size to bell pepper)
3 garlic cloves, chopped
Mixture of 1/4 cup apple cider vinegar & 1/4 cup water
28 oz can whole peeled tomatoes
1/2 cup chicken bone broth or regular broth
Method:
Make the marinade: Mix the spices and olive oil from the marinade list and completely smother the chicken thighs with it, making sure to get under the skin and all around the chicken. Set it in the fridge; the longer, the better. If you do this ahead of time, 2-6 hours is great. I sometimes only set it aside while prepping the other ingredients; relax, the timing is not a make-or-break situation.
When you are ready to cook the chicken, preheat the oven to 350 degrees.
Heat olive oil in a large dutch oven to medium-high heat. Cook chicken skin side down until a crust forms, about 5 minutes. Flip and cook for another 5 minutes. Remove chicken and place on a plate, set aside.
Drain off some of the oil and fat rendered from the chicken, but not all of it.
Add a splash of chicken broth to the pot and scrape the bottom with a wooden spatula or spoon to break up all the crispy bits at the bottom.
Add pancetta, onion, bell pepper, cabbage, garlic, and a pinch or two of salt to the pot, and cook while stirring periodically until onions start to become translucent. About 10 minutes.
Add the mixture of apple cider vinegar and water and cook until it reduces by half. 3-5 minutes.
Crush with your hands or cut the tomatoes from the can and add them to the pot along with the chicken bone broth.
Stir and bring to a simmer for about 8 minutes. Taste and add salt/pepper if necessary.
Nestle the chicken back into the sauce, cover with a lid, and bake in the oven for about 30 minutes or until the chicken registers at 160 degrees and is fully cooked.
Remove from the oven and let it sit for a few minutes before serving.
Top with chopped parsley and a squeeze of lemon juice (optional)
