Are you ready to transform your kitchen into a rustic Italian trattoria with just one incredible recipe? Prepare to be transported to the rolling hills of Tuscany with this mouthwatering Chicken Cacciatore that promises to tantalize your taste buds and impress even the most discerning dinner guests. Rachel Ray's signature twist on this classic Italian hunter-style dish combines tender chicken, vibrant vegetables, and a rich, aromatic sauce that will make your family beg for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the chicken thighs under cold water and pat them dry with paper towels. Season both sides of the chicken thighs generously with salt and pepper.
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken thighs to the skillet, skin side down. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes on the other side. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the chopped onion and sliced bell pepper. Sauté for about 5 minutes until the vegetables are softened and the onion becomes translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Pour in the can of diced tomatoes (with their juices) and the chicken broth. Stir in the Italian seasoning, mixing well to combine all the flavors. Bring the mixture to a gentle simmer.
- Return the seared chicken thighs to the skillet, nestling them into the sauce. Ensure the chicken is partially submerged in the liquid. Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 30 minutes, allowing the chicken to cook through and absorb the flavors.
- After 30 minutes, check the chicken for doneness. The internal temperature should reach 165°F (75°C). If the chicken is cooked through, remove the lid and let it simmer for an additional 5-10 minutes to thicken the sauce slightly.
- Once ready, taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Chicken Cacciatore hot, spooning the sauce and vegetables over the chicken. This dish pairs beautifully with crusty bread, pasta, or a side of rice to soak up the delicious sauce.
Tips
- Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for maximum flavor and juiciness. The skin provides an incredible crispy texture that elevates the entire dish.
- Master the Sear: Ensure your skillet is hot before adding chicken. A perfect golden-brown sear locks in flavors and creates a beautiful color.
- Don't Rush the Simmer: Low and slow cooking is the secret to tender chicken and a deeply developed sauce. Be patient and let the flavors meld together.
- Temperature Check: Always use a meat thermometer to ensure chicken reaches 165°F (75°C) for safe consumption.
- Sauce Consistency: If the sauce is too thin, remove the lid and let it reduce for a few extra minutes to achieve the perfect thickness.
- Flavor Boosters: For an extra depth of flavor, consider adding a splash of red wine or a handful of fresh herbs like basil or oregano during the final stages of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
