St. Joseph's Day Chicken Cacciatore

1.Heat a large skillet or Dutch oven over medium heat and add a drizzle of olive oil.

2.Season the chicken thighs and drumsticks with salt and pepper. Once the oil is hot, add the chicken pieces, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

3.In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

4.Add the sliced red and green bell peppers to the skillet and cook for another 5 minutes until they soften.

5.Pour in the dry white wine, scraping the bottom of the skillet to deglaze and lift any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

6.Stir in the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Mix well to combine.

7.Return the seared chicken to the skillet, nestling it into the sauce. Bring to a simmer, then reduce the heat to low, cover, and let it cook for about 30-35 minutes, or until the chicken is cooked through and tender.

8.Once cooked, taste the sauce and adjust seasoning with salt and pepper as needed. Stir in the chopped fresh parsley before serving.