Certainly! Here's a classic recipe for Chicken Cacciatore:
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How to prepare Chicken Cacciatore
Ingredients:
- > 4 bone-in, skin-on chicken thighs
- > Salt and black pepper to taste
- > 2 tablespoons olive oil
- > 1 onion, finely chopped
- > 1 red bell pepper, sliced
- > 1 green bell pepper, sliced
- > 3 cloves garlic, minced
- > 1 can (14 ounces) crushed tomatoes
- > 1 can (14 ounces) diced tomatoes
- > 1/2 cup chicken broth
- > 1/2 cup dry red wine (optional)
- > 2 teaspoons dried oregano
- > 1 teaspoon dried basil
- > 1 teaspoon dried thyme
- > 1/2 teaspoon red pepper flakes (optional, for heat)
- > 1 bay leaf
- > 1/4 cup chopped fresh parsley, for garnish
Instructions:
1. Season the chicken thighs with salt and black pepper on both sides.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. In the same pan, add the chopped onion, sliced bell peppers, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
4. Add the crushed tomatoes, diced tomatoes, chicken broth, and red wine (if using) to the pan. Stir in the dried oregano, dried basil, dried thyme, red pepper flakes (if using), and bay leaf. Season with salt and black pepper to taste.
5. Return the chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a simmer.
6. Reduce the heat to low, cover the pan, and let the chicken simmer in the sauce for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
7. Once the chicken is cooked, remove the bay leaf from the sauce.
8. Serve the Chicken Cacciatore over cooked pasta or with crusty bread. Garnish with chopped fresh parsley.
Chicken Cacciatore is a comforting and flavorful dish that pairs well with pasta, rice, or mashed potatoes. Enjoy your meal!
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