Cooking Instructions
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Step 1
Pat the
Chicken Thighs (4)
and
Chicken Drumsticks (8)
dry with some kitchen paper.
Step 2
Remove the skin and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Wash and slice the
Green Bell Peppers (2)
,
Red Bell Peppers (2)
, and
Yellow Bell Peppers (2)
.
Step 4
In a french oven, heat up the
Extra-Virgin Olive Oil (45 mL)
. When hot, brown the chicken in small batches until it gets a nice golden color on both sides, about 6 minutes on each side.
Step 5
Remove from the pan and set aside.
Step 6
Now you see all those dark bits sticking at the bottom of you pan, de-glaze!
Step 7
Pour in the
Dry White Wine (360 mL)
and using a wooden spoon, scratch off the dark bits, let the wine evaporate and reduce.
Step 8
Move chicken back into your French oven.
Step 9
Add
Garlic (6 cloves)
,
Whole Peeled Tomatoes (2 cans)
, bell peppers,
Fresh Rosemary (to taste)
, and
Fresh Thyme (to taste)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 10
Pour in the
Low-Sodium Chicken Stock (480 mL)
, cover with a lid and let it simmer for about 40 minutes.
Step 11
Remove the lid, add
Black Olives (35 g)
and
Capers (15 g)
, and keep cooking on low-medium heat until juice has reduced.
Step 12
Sprinkle some
Herbes de Provence (9 g)
.
Step 13
Rice or pasta would pair perfectly with this Chicken Cacciatore.
