Pat the Chicken Thigh (4) and Chicken Drumstick (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 up the Red Bell Pepper (2), Green Bell Pepper (2), and Yellow Bell Pepper (2).
STEP 4
Slice the peppers.
STEP 5
Open up 2 cans of Canned Tomatoes (30 ounce).
STEP 6
In a french oven, heat up the Extra-Virgin Olive Oil (3 tablespoon). 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 7
Remove from the pan and set aside.
STEP 8
Now you see all those dark bits sticking at the bottom of you pan, de-glaze!
STEP 9
Pour in the Dry White Wine (1 1/2 cup) and using a wooden spoon, scratch off the dark bits, let the wine evaporate and reduce.
STEP 10
Move chicken back into your French oven.
STEP 11
Add Garlic (6 clove), peeled tomatoes, bell peppers, Fresh Rosemary (to taste) and Fresh Thyme (to taste). Season with Salt (to taste) and Ground Black Pepper (to taste). Pour in the Low-Sodium Chicken Stock (2 cup), cover with a lid and let is simmer for about 40 minutes.
STEP 12
Remove the lid, add Black Olives (1/4 cup) and Capers (2 tablespoon), and keep cooking on low-medium heat until juice has reduced.
STEP 13
Sprinkle some Herbes de Provence (2 tablespoon).
STEP 14
Rice or pasta would pair perfectly with this Chicken Cacciatore! Serve and enjoy!
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Linda Sharp
the rosemary really added something special
Sherry W Brianna
I made it, but I only used I can of the peeled tomatoes, it was so amazingly delicious! Thank you for sharing the recipe