Chicken Cacciatore
8 small skin-on, bone-in chicken thighs
kosher salt
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 large onion, cut into wedges
2 springs rosemary
½ - ¾ teaspoon red pepper flakes
½ cup dry white wine
28 ounce can whole San Marzano tomatoes (Italian tomatoes), crushed by hand
Sprinkle chicken with one teaspoon salt, then toss with the flour. Heat olive oil in a dutch oven or deep skillet over medium-high heat. Add chicken, skin-side down; cover and cook until browned, 4-6 minutes per side. Transfer to a plate and set aside.
Add the onion, rosemary and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown – about 4 minutes. Add the wine and scrape up any browned bits from the bottom of the pot. Stir in the tomatoes and ½ cup water. Return the chicken to the pot, skin-side up. Cover and bring to a rapid simmer. Uncover, spoon sauce over the chicken and continue simmering until cooked through, about 8 more minutes.
