Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup chicken broth
- 1/4 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Season the chicken thighs with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
3. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
4. Add the onion, red bell pepper, and green bell pepper to the pot and cook until softened, about 5 minutes.
5. Add the garlic, dried oregano, dried basil, and red pepper flakes to the pot and cook for 1 minute.
6. Add the crushed tomatoes, chicken broth, red wine, tomato paste, and balsamic vinegar to the pot and stir to combine.
7. Return the chicken thighs to the pot and spoon some of the sauce over them.
8. Bring the sauce to a simmer, then reduce the heat to low and cover the pot with the lid.
9. Cook for 45 minutes, or until the chicken is cooked through and tender.
10. Garnish with chopped fresh parsley and basil before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 19g
- Protein: 30g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red wine can be substituted with chicken broth or water.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced mushrooms to the pot with the onions and peppers.
- Use fresh tomatoes instead of canned tomatoes.
- Add olives or capers to the pot for a briny flavor.
Tips and tricks:
- Make sure to brown the chicken well before adding it to the pot to develop flavor.
- Use a heavy pot with a tight-fitting lid to ensure even cooking.
- Stir the sauce occasionally while simmering to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chicken cacciatore in individual bowls or on plates.
- Garnish with fresh herbs and a drizzle of olive oil.
Garnishes:
- Chopped fresh parsley and basil
Pairings:
- Serve with crusty bread or pasta.
Suggested side dishes:
- Roasted vegetables
- Salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not cooked through after 45 minutes, continue to simmer until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chicken cacciatore is a traditional Italian dish that translates to "hunter-style chicken." It is typically made with chicken, tomatoes, peppers, onions, and herbs.
Flavor profiles:
- Savory, tangy, and slightly spicy
Serving suggestions:
- Serve with a glass of red wine.
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Region: Italian