Get ready to transport your taste buds to the rolling hills of Italy with this mouthwatering Chicken Cacciatore! This isn't just another chicken dish – it's a hearty, soul-warming stew that promises to become your new favorite comfort food. Imagine tender, fall-off-the-bone chicken simmered in a rich, aromatic sauce that tells a story of traditional Italian home cooking. Whether you're looking to impress dinner guests or simply craving a meal that hugs your soul, this recipe is about to become your culinary secret weapon.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs chicken thighs, bone-in
- 1 onion, sliced
- 2 bell peppers, sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Brown the chicken thighs skin-side down for 5-6 minutes until golden and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken and set aside on a plate.
- In the same pan, reduce heat to medium and add sliced onions and bell peppers. Sauté for 4-5 minutes until they start to soften and become slightly caramelized.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to burn the garlic.
- Pour in diced tomatoes, chicken broth, dried oregano, and dried basil. Stir to combine and scrape up any browned bits from the bottom of the pan.
- Return the browned chicken thighs to the pan, nestling them into the sauce. Ensure they are mostly covered by the liquid.
- Reduce heat to low, cover the pan, and simmer for 45-50 minutes. The chicken should become tender and easily pull away from the bone.
- Remove the lid for the last 10 minutes of cooking to allow the sauce to reduce and thicken slightly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, spooning the sauce and vegetables over the chicken. Optionally garnish with fresh basil or parsley.
Tips
- Pat the chicken dry before seasoning to ensure a perfect golden-brown sear that locks in flavor.
- Use bone-in chicken thighs for maximum tenderness and rich flavor – they're more forgiving than chicken breasts.
- Don't rush the browning process. Take time to develop those delicious caramelized bits that will add depth to your sauce.
- Low and slow is the key to tender, melt-in-your-mouth chicken. Keep the heat low during simmering.
- For an extra layer of flavor, consider adding a splash of red wine to the sauce or some chopped pancetta during the sautéing stage.
- Let the dish rest for 10-15 minutes after cooking to allow the flavors to meld together perfectly.
- This stew tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 140mg
