Chicken Cacciatore
A rustic Italian chicken dish with a rich tomato and bell pepper sauce. It’s perfect for a comforting and hearty dinner.
Nutrition
Calories: 400cal
Carbohydrate: 10g
Protein: 40g
Fat: 20g
Cholesterol: 120mg
Sodium: 800mg
Difficulty Level: easy
15 min Prep
60 min Cook
1 hr 15 min Total
4 Servings
Ingredients
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1 tablespoon capers
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 5-7 minutes until they are golden brown. Flip and cook the other side for 5 minutes. Remove the chicken and set aside.
- In the same skillet, add the chopped onions, minced garlic, and sliced bell peppers. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the mushrooms to the skillet and cook for another 3 minutes, stirring frequently.
- Pour in the dry white wine and cook for 2 minutes, allowing the alcohol to evaporate. Scrape up any bits stuck to the bottom of the pan as you stir.
- Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
- Return the chicken thighs to the skillet, nestling them into the sauce. Cover and reduce the heat to low. Cook for 35-40 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F).
- During the last 5 minutes of cooking, stir in the capers. Taste the sauce and adjust seasoning if necessary.
- Garnish with fresh parsley before serving. Enjoy your Chicken Cacciatore with a side of crusty bread or pasta!
