Chicken Cacciatore Recipe

Season each side of the chicken thighs with salt and pepper.
Add olive oil and butter to a large Dutch oven over medium-high heat. Add the chicken thighs and sear each side until golden brown- approximately 3-4 minutes on each side. Remove the chicken pieces to a clean plate and set aside.
Reduce heat to medium and add the onions to the pot. Sauté for 3-4 minutes, or until starting to soften and turn translucent. Add the garlic and continue to cook until fragrant, approximately 1 minute.
Add the bell peppers and carrots and sauté for approximately 5 minutes, or until vegetables being to soften. Stir frequently.
Season the vegetables with the dried oregano and a generous pinch of salt.
Pour in the wine and allow to simmer and reduce by approximately half.
Add the fresh thyme, chopped parsley, half of the fresh basil, and tomato paste. Mix well to combine.
Stir in the crushed tomatoes, chopped Roma tomatoes, and low-sodium chicken broth. Tuck the browned chicken thighs in among the sauce and bring to a simmer. Cover and reduce heat too low. Cook for 45 minutes to 2 hours, or until chicken is falling off the bone.
Add the sliced mushrooms and cook for an additional 5 minutes. Remove pot from heat.
Garnish with additional fresh basil, parsley, or thyme. Serve with your favorite pasta noodles, mashed potatoes, or fresh buttered bread. Enjoy!