Ingredients
4 bone-in, skin-on chicken thighs (or chicken pieces of choice)
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes (with juice)
1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Execution
Sear the Chicken
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Place them skin-side down in the skillet and sear for about 5-7 minutes, until golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
Sauté the Vegetables
In the same skillet, add the chopped onion and bell peppers. Sauté for about 5 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Build the Sauce
Pour in the diced tomatoes (with juice) and chicken broth. Stir in the dried oregano, basil, red pepper flakes (if using), and season with salt and black pepper. Bring the mixture to a simmer.
Simmer the Chicken
Return the seared chicken to the skillet, skin-side up. Cover and let it simmer on low heat for about 30 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F/75°C).
Additional tips
- Vegetable Additions: Feel free to add mushrooms, carrots, or olives for extra flavor and nutrition.
- Wine Enhancement: For a richer sauce, add a splash of red wine when you add the tomatoes
- Slow Cooker Option: This dish can be made in a slow cooker. Simply sear the chicken first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
- Leftover Magic: Chicken Cacciatore tastes even better the next day, making it great for meal prep or leftovers.
