This is the perfect one-pot meal to keep in your arsenal for nights when you want a hearty, comforting dinner with minimal cleanup.
By Julia Mueller
1 hour 10 mins
¼ cup olive oil
4 lbs. bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
1 yellow onion, sliced
1 red bell pepper, cut into match sticks
3 cups baby portabello mushrooms, chopped
8 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried tarragon
6 fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 teaspoon kosher salt (or to taste)
¾ cup dry white wine, such as chardonnay
1 28-ounce can diced tomatoes, undrained
In a French oven, heat the olive oil to medium-high
Once completely hot, place the chicken pieces in the French oven, skin-side down.
Cook until chicken is browned and crispy, 1 to 2 minutes.
Flip pieces to the other side and cook an additional 1 to 2 minutes. Do not cook chicken all the way through.
Place chicken pieces on a plate and set aside.
Turn the heat down to medium. Add the onion to the French onion and sauté until very fragrant, and softened, about 5 minutes.
Add the bell pepper and chopped mushrooms and continue sautéing until the veggies are fragrant, about 5 to 8 minutes, stirring consistently.
Add the garlic, thyme, tarragon, sage, and salt and stir into the veggies, sautéing an additional 1 minute.
Add the white wine and allow the mixture to come to a full boil, cooking about 3 minutes.
Stir in the diced tomatoes (with their juices) and return to a boil.
Add the chicken to the French oven, wiggling the pieces down as far as possible to cover them in juices.
Place the cover on the French oven, turn the heat to medium-low, and allow the chicken cacciatore to cook 30 to 40 minutes, or just until chicken is cooked through.
Serve over quinoa or choice of pasta/grain with fresh chopped sage on top.