Chicken Cacciatore

• 3 tbsp Italian olive oil, divided
• 3 lbs whole chicken legs, thighs and drumsticks split
• Kosher salt and freshly ground black pepper
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 5 cloves garlic, thinly sliced
• 8 oz cremini mushrooms, sliced
• ½ c red or white wine
• 28 oz can peeled San Marzano tomatoes
• 2 sprigs fresh rosemary
• ½ c pitted olives (optional)
• Minced Italian parsley, for garnish

Heat 2 tbsp olive oil in a large cast-iron skillet or Dutch oven on medium-high heat. Season chicken pieces with salt and pepper. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 4-5 minutes per side. Remove chicken to a plate.

Add the remaining 1 tbsp oil to the skillet along with the bell pepper, onion, mushrooms and garlic. Sauté until vegetables are tender and fragrant, stirring and scraping any browned bits, 6-8 minutes. Add the wine and bring to a simmer. Add tomatoes and reserved juices, rosemary and olives if using, breaking the tomatoes up with a wooden spoon. Nestle the chicken back in to the liquid and vegetables and bring to a simmer. Turn the heat down to medium-low, cover and simmer for 45 minutes until chicken is very tender.

Remove from heat and garnish with parsley.

Recipe developed by Chef Ingrid Chen McCarthy