CHICKEN CACCIATORE

Step 1

Season the chicken on both sides with salt and pepper.

Step 2

Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.

Step 3

Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.

Step 4

Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.

Step 5

Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.

Step 6

Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.

Step 7

Add the chicken back into the dutch oven and cover in the sauce.

Step 8

Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan.

Step 9

Serve with a garnish of parsley and parmesan cheese, optional.