Chicken Cacciatore

Step 1

Season the chicken thighs with salt and black pepper.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium-high heat and brown the chicken thighs on both sides, about 4 minutes per side, then remove and set aside.

Step 3

Add the onion and bell peppers to the pot and cook until softened, about 5 minutes.

Step 4

Add the garlic and cook until fragrant, about 30 seconds.

Step 5

Pour in the red wine, scraping up any browned bits, and simmer for 2 minutes.

Step 6

Stir in the diced tomatoes, then return the chicken to the pot.

Step 7

Cover and simmer over low heat for 35 to 40 minutes, until the chicken reaches 165°F with no pink remaining and is very tender.

Step 8

Serve the chicken and sauce over pasta or polenta if desired.