Chicken Cacciatore Recipe
Ingredients
- 2 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs (or leg pieces)
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
- 1 onion (diced)
- 1 clove garlic (minced)
- 1 yellow pepper (cut into long thin slices)
- 1 red pepper (cut into long thin slices)
- 28 ounces diced tomatoes (1 large can)
- 4 tablespoons tomato paste
- 2 sprigs fresh thyme ( or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- 4 basil leaves (or 1 teaspoon dried basil)
- ½ tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
- 1 cup dry white wine (or chicken broth)
- 1 cup pitted Kalamata olives
Garnishes (Optional)
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- 1
Heat the olive oil in a large skillet. Season the chicken thighs with the flour, ½ teaspoon salt, and ½ teaspoon pepper. Brown both sides of the chicken. Remove the chicken and set aside.
- 2
Place the onion, garlic, yellow, and red peppers into the pan with the remaining salt and pepper and sauté for 3-4 minutes.
4 min - 3
Add the diced tomatoes, tomato paste, thyme, oregano, basil, vinegar and the sugar. Stir to combine.
- 4
Stir
- 5
Add the wine and stir well.
- 6
Simmer
- 7
Add the olives and the chicken and allow to simmer for about 40 minutes, until the chicken is cooked and falling off the bone. Internal temperature of the chicken should be no less than 165°F.
40 min - 8
Serve
- 9
Garnish with parmesan cheese and fresh parsley. Serve over pasta or rice. Enjoy.
Nutrition
Per serving (based on 6 servings)
