Chicken Cacciatore with Bell Peppers

Ingredients

• 500 gChicken thigh
• 15 gOlive oil
• 150 gOnion
• 2 cloveGarlic
• 200 gBell pepper
• 150 gMushroom
• 30 gTomato paste
• 400 gTomato
• 150 mlRed wine
• 60 gOlive
• 1 tspOregano
• 0.5 tspRosemary
• 0.5 tspThyme
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare vegetables

   • Peel the onion and cut into strips
   • Peel and finely chop the garlic
   • Remove seeds from the bell pepper and cut into strips
   • Clean the mushrooms and slice
2. 2

   Brown the chicken

   • Pat the chicken dry
   • Season with salt and pepper
   • Heat oil in a large skillet
   • Sear the chicken in batches until well browned all over
   • Remove the chicken and keep warm
3. 3

   Sauté aromatics

   • Sauté the onion until translucent
   • Add the bell pepper and briefly toast
   • Add the mushrooms and cook until moisture evaporates
   • Stir in the garlic and cook briefly
4. 4

   Build the sauce

   • Stir in tomato paste and toast briefly
   • Deglaze with wine and reduce briefly
   • Add tomatoes and stir
   • Stir in herbs and simmer gently
5. 5

   Braise and finish

   • Nestle the chicken into the sauce
   • Cover and braise gently until the meat is tender
   • Stir in olives and let stand briefly
   • Adjust seasoning and rest briefly before serving