Rockridge Press

“Cacciatore means “hunter” in Italian. Allegedly, in the olden days, if a hunter were to return home empty-handed, his wife would go kill a chicken. This uncommon dish is centered on the common ingredients of chicken and vegetables. 2 tablespoons extra-virgin olive oil 3½ to 4 pounds chicken thighs 1 onion, sliced 1 red bell pepper, seeded and sliced 8 ounces button mushrooms, sliced 2 garlic cloves, sliced ⅓ cup white wine 1 (28-ounce) can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano Salt Freshly ground black pepper 1 In a Dutch oven over medium heat, heat the olive oil. Working in batches, cook the chicken pieces, skin-side down, until evenly browned, about 5 minutes. Turn over and repeat. Transfer to a platter and continue with the next batch. 2 Drain off all but 2 tablespoons of fat. Add the onion, pepper, and mushrooms to the pot. Increase the heat to medium-high. Cook about 10 minutes, stirring frequently, or until the onions”
― Rockridge Press, The Modern Dutch Oven Cookbook: Fresh Ideas for Braises, Stews, Pot Roasts, and Other One-Pot Meals