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Chicken Cacciatore

A comforting Italian dish of chicken simmered in a vibrant tomato sauce with herbs, perfect for family dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper sliced
  • 1 can 14 oz diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1/4 cup fresh parsley chopped for garnish

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the chicken thighs skin-side down and cook for 5-7 minutes until browned.
  3. Carefully flip the chicken and brown the other side for another 5-7 minutes.
  4. Once browned, remove the chicken from the skillet and set aside.
  5. Add the chopped onion, garlic, and sliced bell pepper to the skillet, sauté for about 5 minutes until the vegetables are softened and fragrant.
  6. Stir in the diced tomatoes, oregano, and basil.
  7. Place the chicken back into the skillet, skin-side up. Pour in the chicken broth.
  8. Bring the mixture to a gentle simmer, cover, and cook for 30 minutes.
  9. Let the dish sit for a few minutes after cooking before serving.

Notes

Serve over pasta, rice, or with crusty bread.