Chicken Cacciatore Recipe

• 4 tablespoons cooking fat (melted ghee, clarified butter or coconut oil; or extra-virgin olive oil)
• 1 pound bone-in, skin-on chicken legs
• 1/2 pound boneless, skin-on chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 onion, finely chopped
• 1/2 red bell pepper, seeded, ribs removed, and finely diced
• 1 cup sliced button, cremini, or portabella mushrooms
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon capers, drained
• 1 cup chicken broth, plus more if needed
• 1 tablespoon roughly chopped fresh basil leaves

1. In a large deep skillet or Dutch oven, heat 2 tablespoons of the cooking fat over medium-high heat, swirling to coat the bottom of the pan.
2. Season the chicken with the salt and pepper and place in the pan.
3. Sear the chicken until the outside is browned and lifts easily from the bottom of the pot, about 3 minutes on each side.
4. Remove the chicken from the pan and set aside.
5. To the same pan over medium-high heat, add the remaining 2 tablespoons cooking fat, the onions, and bell peppers and cook, stirring, until the onion becomes translucent, 2 to 3 minutes.
6. Add the mushrooms and continue to cook, stirring, for 2 minutes.
7. Add the garlic and stir until aromatic, about 1 minute.
8. Add the diced tomatoes and capers.
9. Return the chicken to the pan and add the chicken broth.
10. (If needed, add more broth so the chicken is fully covered.)
11. Reduce the heat to medium and bring everything to a simmer.
12. Turn the heat down to low, cover, and continue to simmer (not boil) until the chicken reaches an internal temperature of 160 degrees F, about 30 minutes.
13. Garnish with the chopped basil and serve.

cooking fat, chicken, chicken, salt, pepper, onion, red bell pepper, button, garlic, tomatoes, capers, chicken broth, fresh basil

Taken from www.chowhound.com/recipes/chicken-cacciatore-31508 (may not work)