# Components:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs
02 - 2 bone-in, skin-on chicken drumsticks
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Aromatics and Vegetables
05 - 2 tablespoons olive oil
06 - 1 large yellow onion, thinly sliced
07 - 1 red bell pepper, thinly sliced
08 - 1 yellow bell pepper, thinly sliced
09 - 3 cloves garlic, minced
10 - 7 ounces cremini or button mushrooms, sliced
→ Sauce Components
11 - 1/2 cup dry white wine
12 - 28 ounces canned crushed tomatoes
13 - 1 tablespoon tomato paste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon crushed red pepper flakes, optional
17 - 2 bay leaves
18 - 12 pitted black olives, halved
19 - 1 tablespoon capers, rinsed
→ Pasta
20 - 11 ounces spaghetti or fettuccine
→ Garnish
21 - Fresh parsley, chopped
22 - Freshly grated Parmesan cheese, optional
# Directions:
01 - Thoroughly pat the chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Place the seasoned chicken pieces skin-side down and sear until deeply golden brown on both sides, approximately 5 to 7 minutes per side. Remove the seared chicken to a plate and set aside.
03 - In the same skillet, add the sliced yellow onion and bell peppers. Sauté for 4 to 5 minutes until the vegetables begin to soften. Incorporate the minced garlic and sliced mushrooms, continuing to cook for an additional 3 minutes until fragrant and tender.
04 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce slightly for 2 minutes.
05 - Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, optional crushed red pepper flakes, and bay leaves. Gently return the seared chicken pieces to the skillet, nestling them into the developing sauce.
06 - Cover the skillet and reduce the heat to low. Simmer gently for 30 minutes. Then, remove the lid and continue to cook for another 10 minutes, allowing the sauce to thicken to your desired consistency.
07 - Stir in the halved olives and rinsed capers. Taste the sauce and adjust seasoning with salt and pepper as necessary. Carefully remove and discard the bay leaves.
08 - Concurrently, bring a large pot of salted water to a rolling boil. Add the spaghetti or fettuccine and cook according to package directions until al dente. Drain the pasta thoroughly.
09 - Portion the cooked pasta onto individual plates. Top with the chicken pieces and generously ladle the cacciatore sauce over the pasta and chicken. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese, if using.
