Step 1

Heat oil in a dutch over over medium high heat. Generously season chicken with salt and pepper, then sear in the preheated pot for 5-6 minutes per side. Remove to a plate.

Step 2

In the same pot, add in onion, sauté 5 minutes.

Step 3

Add bell peppers, carrots, mushrooms, garlic and herbs. Cook for 7-8 minutes.

Step 4

Add wine, deglaze the pot, cook for 5 minutes.

Step 5

Add in crushed tomatoes, tomato paste and red chili flakes. Cook for 5 minutes.

Step 6

Return the chicken to the pot, along with olives. Cover, reduce heat to medium low, and cook 45 minutes to an hour, or until chicken is fall off the bone tender. (Alternately, you can bake the Cacciatore, covered, for 1 hour at 375°F)

Step 7

Garnish with fresh basil leaves. Serve and enjoy.