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Chicken Cacciatore Recipe

Chicken Cacciatore Recipe
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A classic Italian-American dish featuring tender chicken thighs braised in a rich tomato sauce with bell peppers, onions, and aromatic herbs. Perfect for a hearty and flavorful meal.

Ingredients

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  • 2 tbsp olive oil
  • 8 chicken thighs (skin on, bone in)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup red wine (optional)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season chicken thighs generously with salt and pepper.
  2. Sear chicken thighs, skin side down, for 5-7 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes. Remove chicken from the pot and set aside.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and chopped bell peppers, cook for another 5-7 minutes until vegetables are slightly tender.
  4. Stir in crushed tomatoes, chicken broth, red wine (if using), oregano, basil, and red pepper flakes (if using). Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Return the chicken thighs to the pot, nestling them into the sauce. Ensure the skin side is facing up, partially submerged in the sauce.
  6. Reduce heat to low, cover the pot, and simmer for 30-40 minutes, or until chicken is cooked through and tender. Alternatively, you can bake it in a preheated oven at 375°F (190°C) for 30-40 minutes.
  7. Taste and adjust seasoning with salt and pepper if needed.
  8. Garnish with fresh parsley before serving. Serve hot, possibly over pasta, polenta, or with crusty bread.

Notes

  • For a spicier kick, increase the amount of red pepper flakes.
  • If you don’t have a Dutch oven, you can use a large oven-safe pot with a lid.
  • Chicken breast can be used instead of thighs, but adjust cooking time as needed to prevent drying out.
  • This dish tastes even better the next day as the flavors meld.

Nutrition

Find it online: https://www.masterthecook.com/chicken-cacciatore-recipe/