Pollo Rustico con Funghi, Peperoni e Rosmarino

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 boneless, skinless chicken thighs with paper towels, then season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and dredge each thigh in 2 tablespoons of all-purpose flour, shaking off any excess.

2. 2

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat, and sear the floured chicken thighs for 3-4 minutes per side until golden brown, then remove the chicken and set it aside.

3. 3

   Add 1 chopped medium yellow onion, 2 sliced medium bell peppers (one red and one yellow), and 225 grams of sliced cremini mushrooms to the same pan, and cook for 5-7 minutes until the vegetables begin to soften.

4. 4

   Stir in 3 minced garlic cloves, 2 sprigs of fresh rosemary, and 1 teaspoon of fresh thyme leaves, cooking for 1 minute until fragrant, then pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom.

5. 5

   Add 400 grams of crushed tomatoes and 1/2 cup of chicken broth to the pan, bring the mixture to a simmer, then return the seared chicken thighs to the pan, ensuring they are partially submerged in the sauce.

6. 6

   Reduce the heat to low, cover the pan, and let the chicken gently simmer for 25-30 minutes, or until the chicken is cooked through and tender.

7. 7

   Uncover the pan, increase the heat slightly, and cook for an additional 5-7 minutes to allow the sauce to thicken slightly, then taste and adjust seasoning with additional salt and pepper if needed.

8. 8

   Garnish the Pollo Rustico with 2 tablespoons of freshly chopped parsley before serving.