Jomos’ Chicken Cacciatore
2 lb. boneless, skinless chicken thighs
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. paprika
1 cup all-purpose flour
2 oz. vegetable oil (for frying)
½ small yellow onion, cut into 1-inch cubes
2 cups crimini or button mushrooms, sliced
½ red bell pepper, cored, seeded and cut into 1/2-inch strips
½ yellow bell pepper, cored, seeded, and cut into 1/2-inch strips
3 tbsp. black olives, sliced
1 cup dry white wine
14-oz. can San Marzano tomatoes, diced or crushed
¼ cup tomato ketchup (yes, plain tomato ketchup)
1 tsp. dried oregano
1 tbsp. fresh thyme
¼ tsp. red pepper flakes
Season the chicken thighs with kosher salt, garlic powder, paprika and black pepper. Dredge the chicken thighs in flour, coating them lightly and tapping off excess flour.
In a wide braising pan on medium, heat the vegetable oil. Add as many chicken thighs to the pan as will fit without touching. It’s OK to brown the thighs in batches.
Add the mushrooms, onions, peppers and olives to the fat remaining in the pan and cook, stirring 5 minutes. Pour the wine into the pan, deglaze and cook until reduced by half, about 3 minutes. Add the can of San Marzano tomatoes, ketchup, fresh thyme, red pepper flakes and dried oregano. Taste and adjust seasoning with salt and pepper; allow to simmer.
Add the chicken thighs into the sauce. Adjust the heat, cover the pan and allow to simmer. Check the level of the liquid as the chicken cooks. There should be enough liquid to barely cover the chicken. If necessary, add small amounts of water. Cook, stirring a few times, 20 minutes. Serve with pasta.