Chicken Cacciatore

Ingredients

4 skinless chicken breast halves on the bone, about 2 lbs

Salt and freshly ground black pepper, to taste

2 tbsp all-purpose flour, for dredging

2 tbsp olive oil

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1/2 lb white mushrooms, thinly sliced

2 garlic cloves, minced

1/2 cup dry white wine

1 (14.5 oz) can whole peeled tomatoes in juice, chopped, juice reserved

1/4 cup Kalamata olives, pitted and halved

1/2 tsp dried oregano

1/8 tsp red pepper flakes, or more to taste

Preparation

1. Pat the chicken dry with paper towels. Season generously on both sides with salt and pepper. Dredge lightly in the flour, shaking off any excess.

2. Heat the oil in a large, deep sauté pan or Dutch oven over medium-high heat. Add the chicken skin-side down and sear until deeply golden, about 4 minutes per side. Transfer to a plate.

3. Reduce the heat to medium. Add the onion and bell pepper, cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the mushrooms and cook uncovered, stirring occasionally, until they release their liquid and begin to brown, about 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

4. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until reduced by half, about 3 minutes. Add the tomatoes and their reserved juice, the olives, oregano, red pepper flakes, and 1/4 teaspoon of salt. Stir to combine, bring to a simmer, cover, and cook for 10 minutes.

5. Nestle the chicken breasts back into the sauce, cover, and simmer over low heat until cooked through and the juices run clear when pierced at the thickest point, about 20 minutes. Taste the sauce and adjust seasoning before serving.