Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons 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 chopped fresh parsley
- 1/4 cup chopped fresh basil
- Grated Parmesan cheese, for serving
Special Equipment Needed:
- Large skillet with lid
Step-by-Step Instructions:
1. Season the chicken thighs with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken thighs to the skillet and cook until browned on both sides, about 5 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. Add the onion, red bell pepper, and green bell pepper to the skillet and cook until softened, about 5 minutes.
6. Add the garlic, dried oregano, dried basil, and red pepper flakes to the skillet and cook for 1 minute.
7. Add the crushed tomatoes and chicken broth to the skillet and stir to combine.
8. Return the chicken to the skillet and spoon some of the tomato sauce over the chicken.
9. Bring the sauce to a simmer, then reduce the heat to low and cover the skillet.
10. Cook until the chicken is cooked through and the sauce has thickened, about 30 minutes.
11. Stir in the fresh parsley and basil.
12. Serve the chicken cacciatore with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the chicken
Low heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 4g
Cholesterol: 110mg
Sodium: 1020mg
Carbohydrates: 19g
Fiber: 5g
Sugar: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red and green bell peppers can be substituted with any color bell pepper.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced mushrooms to the skillet with the onion and bell peppers.
- Use diced tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add a splash of red wine to the sauce for extra flavor.
Tips and Tricks:
- To make this recipe even easier, use boneless, skinless chicken thighs.
- Serve the chicken cacciatore over pasta or with crusty bread to soak up the sauce.
- Make a double batch and freeze the leftovers for an easy weeknight meal.
Storage Instructions:
Store leftover chicken cacciatore in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken cacciatore in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the chicken cacciatore in individual bowls or on a large platter.
Garnishes:
Garnish with fresh basil leaves or grated Parmesan cheese.
Pairings:
Serve the chicken cacciatore with a side salad or roasted vegetables.
Suggested Side Dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting Advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to thicken it.
- If the chicken is not cooked through after 30 minutes, continue cooking until it reaches an internal temperature of 165°F.
Food Safety Advice:
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken cacciatore in the refrigerator within 2 hours of cooking.
Food History:
Chicken cacciatore is a traditional Italian dish that originated in Tuscany. The word "cacciatore" means "hunter" in Italian, and the dish was originally made with game meat.
Flavor Profiles:
This chicken cacciatore recipe is savory, slightly spicy, and full of tomato flavor.
Serving Suggestions:
Serve the chicken cacciatore with a glass of red wine for a classic Italian meal.
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Region: Italian