Chicken Cacciatore

Chicken Cacciatore 2 tablespoons olive oil 8 pieces chicken thighs, legs, or breasts 1 teaspoon kosher salt divided 1 teaspoon freshly ground black pepper divided ½ medium onion chopped 3 celery stalks sliced 2 garlic cloves minced 2 tablespoons fresh chopped Italian parsley or 1 tablespoon dried parsley 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves pinch crushed red pepper flakes 8 ounces mushrooms sliced 1 large green bell pepper sliced into thin strips 1/2 cup chicken stock 1 (28-ounce) can crushed tomatoes Add 1 tablespoon of the olive oil to a large skillet set over medium-high heat. Season both sides of the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken to the skillet and brown it, cooking in batches, for 5 minutes on each side. Transfer the cooked chicken to a plate and set aside. Reduce the heat to medium and add the remaining olive oil to the skillet. Stir in the onion, celery, and garlic and cook until the vegetables have softened, about 3 minutes. Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Stir in the chicken stock and crushed tomatoes and cook until the stock has reduced by about half. Reduce the heat to low, return the chicken to the sauce, add the remaining salt and pepper, cover and cook for 30 minutes. Serve warm over rice, pasta or with mashed potatoes.