Ingredients
Chicken
- 4 tbsp olive oil
- 2 lbs chicken thighs (bone-in, skinless)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp oregano
Vegetables and Herbs
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 1 red bell pepper (cut into chunks)
- 1 yellow bell pepper (cut into chunks)
- 1 lb baby bella mushrooms (sliced)
Liquids and Tomatoes
- 1/2 cup dry red wine
- 28 oz whole tomatoes (with juice)
Fresh Herbs for Garnish
- 1/3 cup chopped parsley
- 1/3 cup chopped basil
Instructions
- Prepare and Sear Chicken: Heat 2 tablespoons of olive oil in a deep pan over medium-high heat. Season the chicken thighs with kosher salt, black pepper, and oregano on both sides. Sear the chicken for about 5 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
- Sauté Vegetables: Add the remaining 2 tablespoons of olive oil to the pan. Add sliced onions and sauté for 5 to 10 minutes until they begin to soften. Stir in minced garlic, red and yellow bell peppers, and sliced mushrooms. Cook together for a few minutes to allow the vegetables to start softening.
- Deglaze and Add Tomatoes: Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Add the whole tomatoes along with their juice. Crush the tomatoes using the back of a wooden spoon to break them down.
- Simmer Chicken in Sauce: Return the browned chicken thighs to the pan, nestling them into the tomato and vegetable sauce. Bring the mixture to a simmer, then reduce heat to medium. Cover and cook for 45 minutes to 1 hour until the chicken is fall-off-the-bone tender and the sauce has thickened.
- Garnish and Serve: Sprinkle the chopped basil and parsley over the cooked chicken. Serve the warm Chicken Cacciatore alongside your favorite sides such as pasta, polenta, or crusty bread.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, though thighs yield more tender results.
- For a gluten-free version, ensure the red wine and other ingredients are certified gluten-free.
- This dish pairs excellently with spaghetti, mashed potatoes, or creamy polenta.
- Leftovers keep well refrigerated for up to 3 days and flavor improves overnight.
- Adjust the seasoning by adding crushed red pepper flakes if you desire a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
