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Chicken Cacciatore

A rustic Italian dish combining tender chicken thighs, vibrant vegetables, and aromatic herbs simmered in a flavorful tomato sauce, perfect for family gatherings or a quiet dinner at home.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless chicken thighs The star of the dish, offering rich flavor and tenderness.
  • 2 tablespoons olive oil Used for sautéing and adds depth of flavor.
  • 2 teaspoons Italian seasoning A blend of herbs that enhances taste and aroma.
  • 1 teaspoon Kosher salt Essential for seasoning and bringing out the flavors.
  • 1 teaspoon black pepper Essential for seasoning and bringing out the flavors.
Vegetables and Aromatics
  • 1 medium onion Adds sweetness and a base of flavor to the sauce.
  • 2 pieces bell peppers Provide freshness and vibrant color to the dish.
  • 3 cloves garlic Infuses the sauce with robust flavor and aroma.
  • 1 teaspoon crushed red pepper flakes Adds a hint of heat for flavor complexity.
Sauce Ingredients
  • 1 tablespoon balsamic vinegar Introduces acidity and depth to the dish.
  • 1 can diced tomatoes with basil Forms the base of the sauce with a hint of sweetness.
  • 1 teaspoon dried thyme Offers earthy notes that complement the other herbs.
  • 1 teaspoon dried oregano Provides a classic Italian flavor.
  • 1 teaspoon dried basil Adds aromatic freshness to the sauce.
Garnish
  • to taste fresh basil or parsley Optional garnish for color and flavor enhancement.

Method
 

Preparation
  1. Sprinkle the chicken thighs with Italian seasoning, salt, and pepper on both sides.
  2. Warm a skillet over medium-high heat and add olive oil.
  3. Sear the chicken thighs until golden brown on both sides, then set aside.
Cooking
  1. In the same skillet, add the remaining olive oil, onion, and bell peppers, cooking for 3-4 minutes until tender.
  2. Stir in minced garlic and crushed red pepper flakes; cook for an additional minute until fragrant.
  3. Pour in balsamic vinegar and a splash of water, scraping the bottom of the pan to release brown bits.
  4. Incorporate diced tomatoes, thyme, oregano, and basil; bring to a boil, then reduce heat.
  5. Return seared chicken to the skillet and simmer for 15-20 minutes until fully cooked through, reaching a safe internal temperature of 165°F (74°C).
Serving
  1. Top with fresh basil or parsley and serve warm over cooked spaghetti if desired.

Notes

Start with quality chicken thighs for best results. Don’t rush the sautéing of the vegetables for deeper flavors. Adjust spice levels to your preference.