Italian Chicken Cacciatore with Rosemary

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 cup bell peppers, sliced
• 1 cup mushrooms, sliced
• 1 can crushed tomatoes, 14 oz
• 1 cup chicken broth
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Dredge the chicken thighs in flour, shaking off any excess.
2. 02
   Heat olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook until browned, about 5 minutes per side. Remove and set aside.
3. 03
   In the same skillet, add onions and garlic. Sauté until translucent, about 3 minutes.
4. 04
   Add bell peppers and mushrooms, and cook for another 5 minutes until softened.
5. 05
   Pour in crushed tomatoes and chicken broth. Stir in rosemary, oregano, salt, and pepper.
6. 06
   Return the chicken to the skillet, skin-side up. Bring to a simmer, cover, and reduce heat to low.
7. 07
   Cook until the chicken is tender and cooked through, about 45 minutes.
8. 08
   Serve hot, garnished with additional rosemary if desired.