Simple Chicken Cacciatore For A Cozy Night In
A heartwarming Italian classic featuring tender chicken simmered in a rich tomato sauce with herbs and fresh vegetables, perfect for chilly evenings.
Equipment
- Large Skillet or Dutch Oven
- Mixing Spoon
Ingredients
Main Ingredients
- 2 pounds Bone-in, Skin-on Chicken Thighs Seasoned with salt and pepper.
- 2 tablespoons Extra Virgin Olive Oil For searing the chicken.
- 1 each Red Bell Pepper Sliced into strips.
- 1 each Yellow Bell Pepper Sliced into strips.
- 1 medium Onion Finely chopped.
- 4 cloves Garlic Minced.
- 28 ounces Canned Diced Tomatoes Preferably San Marzano variety.
- 1 cup Low-Sodium Chicken Broth To keep the dish moist.
- 2 teaspoons Dried Italian Seasoning Blend of herbs.
- 1 handful Fresh Basil Leaves Torn, for garnish.
- Salt and Pepper To taste.
Instructions
- Season the chicken thighs generously with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-7 minutes until golden brown.
- Flip the chicken and cook for an additional 5 minutes. Remove from the pan and set aside.
- Add the chopped onion to the same pan and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for 1 minute.
- Introduce the sliced bell peppers and cook for 5 minutes until softened.
- Pour in the canned diced tomatoes and stir well.
- Add chicken broth and Italian seasoning, stirring to combine.
- Return the chicken to the skillet, nestling it into the sauce. Bring to a simmer, cover, and cook for 30-35 minutes.
- Check for doneness, ensuring the internal temperature reaches 165°F. Simmer uncovered for an additional 10 minutes to thicken the sauce.
- Stir in torn basil leaves before serving. Adjust seasoning with salt and pepper if necessary.
- Serve over pasta, rice, or with crusty bread.
Notes
For variations, consider adding mushrooms, carrots, or zucchini. Serve with lemon wedges for added freshness.