>> title: Chicken Cacciatore
>> category: Stews & Braises
>> tags: chicken, tomatoes, mushrooms, italian, one-pot, skillet
>> counters: One Pot
>> aka: hunter's chicken, pollo alla cacciatora, chicken chasseur, chicken hunter style
>> servings: 4
>> time: 1 hr 15 min
>> washing-up: the large skillet
>> keeps: 3 days — the olives push further into the sauce and the chicken comes off the bone by itself

>> step: Everything after the browning happens in the fat and the fond it left, so the pan is never wiped or changed.
Everything after the browning happens in the fat and the fond the browning left, so the pan is never wiped and never changed.

>> step: brown 10 min, skin side down
Brown @bone-in chicken thighs{3%lb}(1.4 kg; skin on, patted dry), @kosher salt{2%tsp} in @olive oil{2%Tbs} in a #large skillet{} for ~brown{10%min}.

>> step: soften 8 min in the fat
Soften @&(~1)browned chicken{} with @cremini mushrooms{8%oz}(225 g; quartered), @red bell pepper{1%large}(sliced), @yellow onion{1%medium}(sliced), @garlic{4%cloves}(sliced) for ~saute{8%min}.

>> step: deglaze, 2 min
Deglaze @&(~1)pan{} with @dry white wine{1/2%cup}(120 mL) for ~simmer{2%min}, scraping the bottom clean.

>> step: braise covered 35 min
Braise @&(~1)pan{} covered with @canned whole tomatoes{28%oz}(800 g; crushed by hand), @rosemary{1%sprig}, @bay leaf{1} for ~braise{35%min}.

>> step: reduce uncovered 8 min
Reduce @&(~1)cacciatore{} uncovered with @black olives{1/2%cup}(85 g; pitted), @flat-leaf parsley{1/4%cup}(chopped) for ~simmer{8%min}.

>> step: Brown it well, accept the skin goes soft under the lid, and drive the sauce down uncovered for eight minutes.
Brown it well, accept that it goes soft, and spend the last eight minutes uncovered driving the sauce down onto the chicken instead.