Chicken cacciatore
Chicken cacciatore is a braised chicken dish cooked with tomatoes, bell peppers, and mushrooms, seasoned with herbs and simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs | 800 | Grams |
| Olive Oil | 3 | Tbsp |
| Onion | 1 | Count |
| Garlic | 4 | Clove |
| Bell Pepper | 1 | Count |
| Mushrooms | 200 | Grams |
| Canned Tomatoes | 400 | Grams |
| Chicken Broth | 250 | Milliliters |
| Red Wine | 125 | Milliliters |
| Dried Oregano | 1 | Tsp |
| Dried Basil | 1 | Tsp |
| Bay Leaf | 1 | Count |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parsley | 1 | Bunch |
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt and pepper, then brown them in the skillet for about 5 minutes on each side. Remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent.
- Add sliced bell pepper and mushrooms to the skillet. Cook for another 5 minutes until softened.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Add crushed tomatoes, chicken broth, oregano, basil, bay leaf, and return the chicken to the skillet.
- Bring to a simmer, cover, and cook on low heat for 30-40 minutes until the chicken is tender and cooked through.
- Remove the bay leaf, adjust seasoning with salt and pepper if needed, and garnish with chopped parsley before serving.
Prep
- Thaw chicken thighs if frozen.
Kitchen equipment
Large SkilletWooden Spoon