Sadly the garden is coming to an end and the bounty is getting lighter, but my pepper plants are surprisingly still abundant. With so many peppers I decided to make my Chicken Cacciatore! I love the flavor that the green peppers give this timeless dish!
6 boneless, skinless chicken thighs
2 Tbs grapeseed oil
salt & pepper
2 large onions, diced large
4 green peppers, diced large
3 cloves of garlic, chopped
2 cups dry white wine
1 cup chicken stock
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
2-28 oz cans good diced tomatoes (drained and rinsed)
1/2 cup minced salt cured olives
These two ingredients add a depth and rounded flavor to this dish.
Preheat oven to 425 °F. Heat a dutch oven on medium-high until good and hot. Salt and pepper the chicken. Add the grapeseed oil and sear the chicken on both sides. Once the chicken is browned on both sides, remove from pan and set aside on a plate.
Reduce heat to medium; add anchovies, onions, peppers and garlic. Next add the wine and then the chicken stock. Return the chicken to the pan and add the two cans of tomatoes, chopped herbs and salt cured olives.
Place in the oven and cook covered for 1 and 1/2 hours.