Braised chicken cacciatore
Brian Lagerstrom · ♥ 9.8K likes · 289.3K views · 12 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–6 whole chicken thighs
Season the chicken thighs with salt and pepper on both sides.
- salt
- pepper
- olive oil
Sear them skin side down in a significant amount of olive oil for about five to six minutes, until the fat renders and the skin is browned and crispy, then set them on a wire rack.
- olive oil
- 250 g sliced onion
Add more olive oil and the sliced onion, orange and red bell peppers, sliced garlic and a strong pinch of salt.
- 150 g sliced orange bell pepper
- 150 g sliced red bell pepper
- 40 g sliced garlic
- salt
Saute over medium five to eight minutes until softened and starting to colour.
- chili flakes
- 125 g Castelvetrano olives
Add a strong pinch of chili flakes and the halved Castelvetrano olives.
Snug the seared thighs into the sauce and braise covered in a 325 oven for 45 minutes, until the chicken is pull apart tender.