Ingredients with Measurements:
- 4 chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
3. In the same skillet, add onion and garlic and sauté until onion is translucent, about 3 minutes.
4. Add red and green bell peppers and sauté for another 3 minutes.
5. Stir in diced tomatoes, chicken broth, white wine, tomato paste, oregano, basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
6. Pour the tomato mixture into a 9x13 inch baking dish.
7. Place the chicken thighs on top of the tomato mixture.
8. Cover the baking dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for another 15 minutes, or until the chicken is cooked through and the sauce is thickened.
10. Serve hot with your choice of side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 18g
Carbohydrates: 14g
Protein: 32g
Sodium: 670mg
Sugar: 7g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Dry white wine can be substituted with chicken broth or apple juice.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as mushrooms or zucchini.
Variations:
- Add sliced mushrooms to the tomato mixture.
- Use Italian seasoning instead of oregano and basil.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Brown the chicken thighs well before baking to ensure a crispy skin.
- Use a meat thermometer to check if the chicken is cooked through. The internal temperature should reach 165°F.
- If the sauce is too thin, remove the chicken and simmer the sauce on the stove until it thickens.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken cacciatore on a large platter with the sauce spooned over the top.
Garnishes:
Garnish with fresh chopped parsley or basil.
Pairings:
Serve with crusty bread or pasta.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the chicken is not cooked through after baking, cover with foil and bake for an additional 10-15 minutes.
- If the sauce is too thick, add more chicken broth or white wine.
Food safety advice:
- Always wash your hands and surfaces before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Cacciatore means "hunter" in Italian, and this dish is traditionally made with game meat. Chicken cacciatore became popular in the United States in the 1950s and 60s.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve with a glass of red wine for a classic Italian meal.
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Region: Italian