Description
A comforting Italian chicken cacciatore with tender chicken simmered in a rich tomato sauce with vegetables and aromatic herbs.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 400 g canned crushed tomatoes
- 2 tablespoons tomato paste
- 120 ml chicken broth
- 100 g mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a skillet over medium heat.
- Season chicken with salt and pepper, then sear skin-side down until golden, about 5–7 minutes.
- Flip and cook another 4 minutes, then remove and set aside.
- In the same pan, cook onion until softened.
- Add garlic and cook until fragrant.
- Add bell peppers and mushrooms, cooking until slightly tender.
- Stir in tomato paste and cook briefly.
- Add crushed tomatoes, broth, oregano, basil, thyme, paprika, and sugar.
- Bring to a simmer, then return chicken to the pan.
- Cover and simmer on low for 30–35 minutes until chicken is tender.
- Garnish with parsley and serve warm.
Notes
- Sear chicken well for extra flavor.
- Simmer gently to keep chicken tender.
- Adjust seasoning before serving.
- Let sauce reduce for thicker consistency.
- Pairs well with pasta, rice, or bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
