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Chicken Thigh Cacciatore

SERVES: 4 PREP: 15 minutes TOTAL TIME: 1 ½ hour
Chicken Thigh Cacciatore

Chicken Thigh Cacciatore

SERVES: 4 PREP: 15 minutes TOTAL TIME: 1 ½ hour

Yet another reason to love your thighs.

Hey, did you know that if you save the brine from a jar of olives it will make any sauce it touches deliciously salty and savory? Chef Paul did, so that’s how he designed this simple one-pot dinner with olives, artichokes, and tomato sauce. If you like green bell peps (and there are those of you who do), by all means use one instead of the sweeter red ones. Using bone-in chicken adds even more flavor and body to the sauce, and helps the chicken hold its shape.

  • 2 tablespoons olive oil

  • 4 skin-on, bone-in chicken thighs

  • 1 cup diced onions

  • 1 red bell pepper, seeded and diced

  • 4 cloves garlic, smashed

  • 1 28-ounce can crushed tomatoes (preferably San Marzano)

  • 1 (14-ounce) water-packed artichokes, drained

  • 1 (14-ounce) green olives, drained, ½ cup brine reserved

  • ½ cup dry white wine

  • ½ teaspoon chili flakes

  • Buttered egg noodles or pasta, for serving

  • Chopped fresh parsley, for serving

  • Kosher salt

  • Leaves from 2 sprigs of fresh rosemary

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We call this the one-pot wonder for a reason. Not only is it your secret weapon for slow-cooking comfort foods, it's equally us...

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