Name: Lemon Chicken Cacciatore
Yield: 4 to 6 servings
Ingredients: 3 lbs. bone-in, skin-on chicken thighs and drumsticks; 2 Tbsp. cornstarch; 3 Tbsp. olive oil; 6 shallots, sliced into rings; 1 red bell pepper, stemmed, seeded, and sliced into rings; 1 cups mushrooms, sliced; Seasoning of choice :; ½ cups white wine; 1 28 oz. can diced tomatoes; 2 Tbsp. honey; 2 sprigs fresh oregano; ¼ cups lemon juice

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Lemon Chicken Cacciatore

Recipe by Savory Spice Test Kitchen

We think you'll love this Lemon Chicken Cacciatore recipe. It features either our Pyramid Peak Lemon Pepper or Nantucket Herb & Citrus Rub, both of which are sure to make it stand out! Don't forget to share with friends.

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Serves 4 to 6 servings

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Ingredients

3 lbs. bone-in, skin-on chicken thighs and drumsticks

Mayan Sea Salt, to season

2 Tbsp. cornstarch 3 Tbsp. olive oil 6 shallots, sliced into rings 1 red bell pepper, stemmed, seeded, and sliced into rings 1 cups mushrooms, sliced Seasoning of choice:

2 Tbsp. Pyramid Peak Lemon Pepper

2 Tbsp. Nantucket Herb & Citrus Rub

½ cups white wine 1 28 oz. can diced tomatoes 2 Tbsp. honey 2 sprigs fresh oregano ¼ cups lemon juice

Directions

Preheat oven to 350 degrees. Season chicken with Mayan Sea Salt and coat with cornstarch on all sides. In a large Dutch oven, heat oil over medium-high heat. Working in batches, add chicken and cook 5 to 6 min. per side or until golden brown on all sides. Transfer chicken to a plate. Add shallots, bell pepper, and mushrooms to Dutch oven. Cook, stirring and scraping up any browning on the bottom of the Dutch oven for 7 to 8 min. or until softened. Stir in seasoning of choice. Add wine and bring to a simmer. Add diced tomatoes, honey, oregano, and lemon juice, and return to a simmer. Add chicken and chicken juices to Dutch oven. Transfer to oven and cook for 30 min. or until chicken reaches an internal temperature of at least 165 degrees. Discard oregano sprigs. Serve immediately.