Chicken Cacciatore

5 from 1 vote

This Chicken Cacciatore features tender chicken thighs braised in a rich, tangy tomato, onion, and bell pepper sauce. This wholesome stew is delicious served over pasta or polenta for the coziest dinner.

Prep Time10

Cook Time40

Total Time50

Course: chicken, Gluten-Free, Main Course

Cuisine: Italian

Diet: Gluten Free, Halal, Low Lactose

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

Ingredients

2 pounds boneless chicken thighs
2 tablespoons olive oil divided
2 teaspoons Italian seasoning
Kosher salt and pepper to taste
1 medium onion finely chopped
2 bell peppers seeded and sliced
4-6 cloves garlic minced
½ teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar
14.5 ounces diced tomatoes with basil one can
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
fresh basil or parsley optional garnish

Instructions

Season the 2 pounds boneless chicken thighs with 2 teaspoons Italian seasoning, Kosher salt and pepper on both sides.
Heat a rimmed skillet over medium-high heat. Drizzle with 1 tbsp of the 2 tablespoons olive oilfry the 2 lbs of seasoned chicken thighs. Sear until golden on both sides, then set aside(it doesn't have to be cooked through for now).
Add the remaining 1 tbsp olive oil to the pan and saute the 1 medium onion (chopped) and 2 bell peppers (sliced) for 3-4 minutes. Add 4-6 cloves garlic, ½ teaspoon crushed red pepper flakesand cook for 1 minute. Add the 2 tablespoons balsamic vinegar and a splash of filtered water, and deglaze the pan by stirring all the way through the bottom.
Add 14.5 ounces diced tomatoes with basil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Stir to combine, and bring the sauce to a boil. Reduce the heat to low and add the seared chicken thighs.
Simmer the sauce together with the chicken for 15-20 minutes, or until the chicken is fully cooked through and tender. Make sure you occasionally stir through the bottom of the pan to avoid it from burning.
Once ready, remove from heat. Garnish with chopped fresh basil or parsley. Serve warm, over some cooked spaghetti, if desired.

Notes

Storage & Reheating:

Storage: Allow the chicken to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
Reheating: Warm the chicken cacciatore in a skillet over a medium-low heat with a splash of water, stirring occasionally, until piping hot throughout.

Nutrition