Chicken Cacciatore
Chicken Cacciatore is a classic Italian dish characterized by tender chicken simmered in a rich tomato sauce with bell peppers, onions, and herbs. This hearty meal is perfect for a family dinner or a cozy gathering.
Equipment
- 1 large skillet or Dutch oven
- 1 measuring cups and spoons
- 1 cutting board
- 1 serving plates
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on) Approximately 1.5 pounds.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 piece bell pepper (red or green), sliced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup chicken broth
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes on each side, or until golden brown. Remove from the pan and set aside.
- In the same skillet, add the chopped onion and sliced bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the diced tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Mix well.
- Pour in the chicken broth and bring the mixture to a simmer.
- Return the seared chicken thighs to the pan, skin-side up, and cover. Reduce the heat to low and let it simmer for 30 minutes.
- Occasionally check the chicken and stir the sauce. If it becomes too thick, you can add a bit more chicken broth or water.
- Once the chicken is tender and cooked through, taste the sauce and adjust the seasoning with more salt and pepper if needed.
- Garnish with freshly chopped parsley before serving.
Notes
You can serve Chicken Cacciatore over pasta, rice, or polenta for a more filling meal.
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
If you prefer, you can use boneless chicken thighs or chicken breasts, reducing the cooking time slightly.