Classic Chicken Cacciatore
A comforting blend of tender chicken, vibrant peppers, and aromatic herbs that brings warmth and flavor to your dinner table.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs (bone-in, skin on) Juicy and flavorful for that perfect melt-in-your-mouth texture.
- 2 pieces Bell peppers (red and green) Add color and sweetness to balance the savory elements.
- 1 piece Onion Enhances the base flavor—don’t skip it!
- 4 cloves Garlic Because every great dish begins and ends with garlic.
- 28 ounces Crushed tomatoes For a rich, savory sauce that binds it all together.
- 1 cup Chicken broth Elevates the sauce, adding depth to every bite.
- 1/2 cup Red wine (optional) For a touch of acidity and sophistication.
- 1/4 cup Fresh basil Bright herb that takes the dish to new heights.
- 1 teaspoon Oregano Classic seasoning that enhances the flavor profile.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large skillet over medium heat, drizzle in some olive oil. Season the chicken thighs with salt and pepper. Brown them on both sides for about 5-7 minutes, until golden brown.
- Remove the chicken and set it aside. In the same skillet, add the diced onions and garlic. Sauté for about 2-3 minutes until softened and fragrant.
- Toss in the bell peppers and cook for another 5 minutes. Pour in the crushed tomatoes and chicken broth, followed by the red wine if you’re using it. Stir to combine.
- Nestle the seared chicken back into the sauce, making sure it is partly submerged. Sprinkle in the oregano.
- Cover and let it simmer for 30 minutes over low heat.
- Just before serving, sprinkle with fresh basil and serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. For added flavor, marinate the chicken in olive oil, garlic, and herbs before cooking.