Welcome to Good 2 Eat, sponsored by Supreme Rice, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!

Chicken Cacciatore

6 chicken thighs, bone-in
Creole seasoning or kosher salt and black pepper
olive oil
1 onion, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
8 ounces mushrooms white or baby bella, sliced
3 garlic cloves, minced
1 tsp. oregano
3 sprigs fresh thyme
2 Tbsp. parsley, chopped plus more for garnish
Pinch red pepper flakes
1 cup red wine
28-ounce can crushed tomatoes

Pat the chicken dry and season with Creole seasoning or salt and pepper on both sides and underneath the skin.

In a large pan, heat 2 tbsp olive oil over medium-high heat until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side. Remove the chicken and set aside on a plate.

In the same pan, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add kosher salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.

Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.

Add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.

Garnish with parsley.