Description
Picture this: a rustic Italian countryside, where the aroma of simmering flavors fills the air. Classic Chicken Cacciatore, a dish that embodies comfort and simplicity, takes center stage on the dining table. Tender chicken pieces, lovingly seared to perfection, mingle with vibrant bell peppers, plump tomatoes, and aromatic herbs.
Ingredients
3 T. extra virgin olive oil, divided
6 bone-in, skinless chicken thighs
1 large onion, thinly sliced
8 oz. mushrooms, chopped
4 garlic cloves, minced
1 red bell pepper, thinly sliced
1/4 c. dry red wine
2 14-oz. cans crushed tomatoes, undrained
1/2 t. dried oregano
1/2 t. red pepper flakes
1/2 c. black olives, pitted and halved
2 t. capers
1/4 c. fresh parsley, roughly chopped
Sea salt and black pepper, to taste
Instructions
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Heat 2 tablespoons olive oil in a large high-sided skillet or Dutch oven over medium heat. Add chicken thighs and sear on all sides until a golden crust forms, 4-5 minutes. Season generously with salt and pepper on all sides.
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Remove the chicken thighs from the skillet and set aside on a plate.
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In the same skillet, add onions and mushrooms and season to taste with salt and pepper. If necessary, add an additional 1 tablespoon of olive oil.
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Cook until the onions become translucent, and the mushrooms soften, approximately 4-5 minutes.
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Add garlic and bell pepper and continue cooking for another 2-3 minutes.
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Add wine, crushed tomatoes with their juices, oregano, red pepper flakes, olives, and capers. Stir to combine.
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Bring the sauce to a gentle simmer over medium-low heat.
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Add the chicken and any accumulated juices back to the sauce and cook until the chicken is cooked through and the sauce is slightly thickened, approximately 30-35 minutes.
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Remove from heat and stir in the fresh parsley.
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Taste and adjust the seasoning as desired.
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Serve
- Prep Time: 10 minutes
- Cook Time: 50 minutes