Ingredients of Chicken Cacciatore
4 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 cup mushrooms, sliced
1 can (14 oz) diced tomatoes
1/2 cup chicken broth
1/4 cup red wine (optional)
Fresh basil leaves, chopped, for garnish
Instructions of making Chicken Cacciatore:
Season the chicken thighs with salt and pepper.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5-6 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, add onion and garlic. Sauté until onion becomes translucent, about 3 minutes.
Add bell peppers, dried oregano, basil, thyme, and red pepper flakes (if using). Sauté for another 5 minutes until peppers begin to soften.
Stir in mushrooms and cook for 3-4 minutes until they release their juices.
Pour in diced tomatoes with their juices, chicken broth, and red wine (if using). Stir to combine.
Return chicken thighs to the skillet, nestling them into the sauce. Bring to a simmer.
Cover and cook over low heat for 25-30 minutes, until chicken is cooked through and tender.
Adjust seasoning with salt and pepper if needed.
Garnish with chopped fresh basil before serving.
Serve the Chicken Cacciatore hot, over pasta or with crusty bread to soak up the delicious sauce. Enjoy!
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