Chicken Cacciatore with Sautéed Mushrooms & Zucchini

Ingredients

• Kosher salt and freshly ground black pepper
• 2 small sprigs fresh rosemary
• 6 skinless, bone-in chicken thighs (about 2-¼ lb.), large pieces of fat trimmed
• 1 can (28 oz.) whole peeled tomatoes
• ½ lb. white mushrooms, cleaned and thinly sliced
• ¼ cup extra-virgin olive oil
• 1 medium zucchini, quartered lengthwise and sliced into ¼-inch pieces
• + 8 more ingredients
• • 3 Tbs. chopped fresh flat-leaf parsley; more for garnish
  • ¹/₃ cup pitted mixed green and black olives, quartered
  • 2 sprigs fresh thyme, plus 1 tsp. chopped
  • Pinch crushed red chile flakes
  • ¹/₃ cup dry red wine (like Chianti)
  • 1 large red onion, finely diced
  • 2 cloves garlic, smashed
  • ½ red bell pepper, cored, seeded, and diced

Season the chicken well with salt and pepper. Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium-high heat. When the oil is hot, add half the thighs and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest. ...

View full recipe at Fine Cooking