Idris
Culinary Explorer
Hey everyone! Today, I'm excited to share my recipe for Chicken Cacciatore—a classic Italian dish that's bursting with flavor and sure to become a family favorite. It's a comforting and satisfying meal that's perfect for any occasion, whether you're cooking for a weeknight dinner or hosting a gathering with friends and family. Let's dive into the recipe and enjoy this rustic Italian dish together!
1612×1200
346.3 kB
Chicken Cacciatore Recipe:
Ingredients:
1612×1200
346.3 kB
Chicken Cacciatore Recipe:
Ingredients:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil leaves, for garnish
- Cooked pasta or crusty bread, for serving
- Season the chicken thighs with salt and pepper on both sides.
- 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 golden brown, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion, minced garlic, sliced bell pepper, and sliced mushrooms. Cook until the vegetables are softened, about 5 minutes.
- Add the diced tomatoes (with their juices), chicken broth, dry red wine (if using), dried oregano, dried thyme, dried rosemary, and red pepper flakes (if using) to the skillet. Stir to combine.
- Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer.
- Reduce the heat to low, cover the skillet, and let the Chicken Cacciatore simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- Taste the sauce and adjust the seasoning with salt and pepper, if needed.
- Serve the Chicken Cacciatore hot, garnished with fresh basil leaves, with cooked pasta or crusty bread on the side for soaking up the delicious sauce.