Classic Chicken Cacciatore
A comforting and flavorful chicken dish simmered in a rich tomato sauce with vibrant vegetables, perfect for family meals.
Ingredients
Main Ingredients
- 4 pieces Chicken Thighs Juicy and flavorful; can substitute with chicken breasts for a leaner option.
- 2 tablespoons Olive Oil Enhances flavor and browns the chicken; avocado oil is a great alternative.
- 1 large Onion Sweet and aromatic; can replace with shallots for a milder taste.
- 3 cloves Garlic Adds depth; fresh garlic is best, but minced garlic from a jar works too.
- 2 cups Bell Peppers (mixed) Colorful and crunchy; mix red, yellow, or green.
- 28 ounces Crushed Tomatoes Base of the sauce; diced tomatoes can be used for a chunkier texture.
- 1 cup Red Wine Elevates the sauce; broth can be a non-alcoholic substitute.
- 2 teaspoons Italian Seasoning A blend of herbs; use individual herbs like basil and oregano if needed.
- to taste Salt and Pepper Essential for seasoning.
Instructions
Preparation
- Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering.
- Season the chicken thighs generously with salt and pepper. Add them to the skillet, skin side down, and cook until golden brown, about 5-7 minutes.
- Flip the chicken and cook for an additional 5 minutes, then remove from skillet and set aside.
- In the same skillet, add chopped onions and bell peppers. Cook until tender, around 4-5 minutes. Stir in minced garlic.
- Pour in the red wine, scraping up flavorful bits from the bottom of the pan. Let it simmer for about 3 minutes.
- Stir in the crushed tomatoes and Italian seasoning. Allow to come to a gentle simmer.
- Return the chicken to the skillet, nestling it into the sauce. Cover, reduce heat to low, and let simmer for 25-30 minutes, or until chicken is tender.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
For a healthier option, add more veggies like zucchini or mushrooms. Serve over polenta or pasta for a heartier meal. Stores well in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months.