Chicken Cacciatore

Makes 4 to 6 servings

6            chicken thighs, bone in and skin on
1            teaspoon kosher salt, divided
¼            teaspoon freshly ground black pepper
1            teaspoon olive oil
1            small onion, halved and sliced
8            ounces baby bella mushrooms, sliced
1            bell pepper, sliced
3            large garlic cloves, sliced
6            3-inch sprigs oregano
6            3-inch sprigs thyme
1            can (15.5 ounces) diced tomatoes
1            teaspoon sherry vinegar

Nutritional information per serving (based on 6 servings):Calories 266 (47% from fat) · carb. 7g · pro. 29g · fat 14g · sat. fat 3g · chol. 147mg · sod. 865mg ·calc. 33mg · fiber 2g

1. Season the chicken on both sides with ¾ teaspoon of the salt and the pepper.
2. Put a 4-quart sauté pan over medium heat. Add the oil to the pan.
3. Once the oil is hot enough that it shimmers across the pan, add the chicken skin side down. Leave undisturbed to brown well for 7 to 8 minutes. Flip the chicken once well browned and the skin releases easily. Continue cooking on the opposite side for 4 to 5 minutes. Remove and reserve.
4. Pour off all but 1 teaspoon of oil from the pan. Add the onion and mushrooms, scraping up any browned bits from the bottom of the pan. After about 5 minutes, once the onion and mushrooms have softened slightly, add the pepper, garlic, remaining ¼ teaspoon salt, and herb sprigs. Stir over the heat for a few minutes.
5. Add the diced tomatoes and vinegar. Once the liquid comes to a simmer, nestle the chicken back into the pan on top of the vegetables, cover, and turn the heat to low for about 30 minutes. The chicken will be fork-tender when finished.
6. Taste and adjust the seasoning according to your preference. For crispy skin, place the pan in the oven to broil for about 5 minutes. Serve immediately.