Weeknight Chicken Cacciatore

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken lightly on all sides, about 5 minutes; transfer to plate.

Step 2

Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt and cook until well browned, 5 to 7 minutes; transfer to plate. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, bell pepper, and ½ teaspoon salt and cook until beginning to brown, 5 to 7 minutes.

Step 3

Stir in garlic, tomato paste, rosemary, and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine and any accumulated chicken juices, scraping up any browned bits, and simmer until reduced by half, about 1 minute. Add tomatoes and their juice. Stir in broth and bring to boil. Nestle chicken and mushrooms into skillet. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, about 10 minutes, flipping chicken halfway through cooking.

Step 4

Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Continue to simmer sauce until slightly thickened, 3 to 5 minutes longer. Season sauce with salt and pepper to taste, spoon sauce over chicken, and serve.