One-Pan Chicken Cacciatore
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 4 to 6 Smart Chicken thighs
- Kosher salt and freshly cracked black pepper
- 2 tablespoons canola oil
- 5 cloves garlic, sliced
- 2 small shallots, sliced
- 2 tablespoons capers
- 2½ cups diced heirloom tomatoes or whole cherry tomatoes
- 1 cup red wine
- ¼ cup loosely packed fresh basil leaves, roughly chopped
Season each chicken thigh with kosher salt and black pepper. Preheat the oven to 400°F. To an oven-safe pan over medium-high heat, add the canola oil. Sear both sides of the chicken until light golden-brown. Remove the chicken and set aside.
To the pan, add the shallots, garlic, and capers and sauté for about 5 minutes. Deglaze with the tomatoes and red wine. Roast the chicken, skin-side up, in the oven for 35 minutes. If the skin isn't golden-brown or crispy enough, set the oven to broil for a few minutes, until crispy. (Be sure to watch chicken under the broiler closely, as it can burn quickly.) Add the fresh basil and serve.