Chicken Cacciatore with Tomatoes and Peppers
Ingredients
- For the Chicken Cacciatore
- 4 bone-in, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup chicken broth
- 1 cup sliced mushrooms (optional but recommended)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes (optional)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
- 1 tbsp capers or olives (optional for authentic flavor)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season chicken with salt and pepper, then sear both sides until golden brown. Remove and set aside.
- In the same pan, sauté onions, bell peppers, and mushrooms until softened.
- Add garlic and cook for 1 minute.
- Stir in crushed tomatoes, chicken broth, herbs, bay leaf, and optional capers or olives.
- Return chicken to the pan, cover, and simmer for 40 minutes or until chicken is tender.
- Remove bay leaf, sprinkle with parsley, and serve hot.