Chicken cacciatore

Ingredients

Serves: 4

• 3 Tbsp (45 mL) all-purpose flour
• ¼ tsp (1 mL) each salt and pepper
• 8 skinless chicken thighs (about 1¼ lb/565 g)
• 2 Tbsp (30 mL) oil, divided
• 1 small onion, halved and sliced
• 3 cloves garlic, minced
• 2 cups (500 mL) sliced mushrooms
• 1 each red and green pepper, sliced
• ½ cup (125 mL) red wine or reduced-sodium chicken broth
• 1 can (540 mL) crushed tomatoes
• ¼ cup (60 mL) chopped fresh basil

Instructions

Instructions

1. Mix flour, salt and pepper in a large bowl. Toss with chicken to coat.
2. Heat 1 Tbsp (15 mL) oil in a Dutch oven or large saucepan over medium-high heat. In batches, brown chicken on all sides; transfer to a plate when finished.
3. Add remaining 1 Tbsp (15 mL) oil to the same pan; reduce heat to medium. Add onion, garlic, mushrooms and peppers and cook, stirring, for 5 minutes.
4. Add wine and scrape bottom of the pan to incorporate any browned bits. Return chicken and juices to the pan along with the tomatoes. Cover and simmer for 35 minutes. Stir in basil before serving.

Tips:

• Round out the meal: Serve with pasta, rice or warm crusty bread.
• Plan ahead: This dish can be made and frozen for up to 3 months. Thaw in the fridge and reheat in a pot for 5 to 7 minutes. The flavours only get better with time!