How To Make Cacciatore Chicken
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
Instructions
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Season the chicken thighs with salt and pepper.
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In a large skillet, heat the olive oil over medium heat.
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Add the chicken thighs, skin side down, and cook until the skin is browned and crispy, about 6-8 minutes. Flip and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add the onion, bell pepper, mushrooms, garlic, oregano, basil, and red pepper flakes. Cook until the vegetables are softened, about 5 minutes.
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Add the diced tomatoes and chicken broth to the skillet. Bring to a simmer.
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Return the chicken thighs to the skillet, nestling them into the sauce.
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Cover the skillet and simmer for 30 minutes, or until the chicken is cooked through and the flavors have melded together.
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Stir in the chopped parsley before serving.
Nutrition
- Calories : 386kcal
- Total Fat : 22g
- Saturated Fat : 5g
- Cholesterol : 112mg
- Sodium : 388mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 33g
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