Chicken Cacciatore

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup pitted green olives
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Steps

1. 1 Season chicken thighs with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown, about 5 minutes per side.
3. 3 Remove chicken and set aside. In the same skillet, add onion and garlic, sauté until softened.
4. 4 Add bell peppers to the skillet and cook for 3 minutes.
5. 5 Stir in crushed tomatoes, olives, oregano, and basil. Bring to a simmer.
6. 6 Return chicken to the skillet, cover, and cook for 30 minutes, ensuring chicken reaches 165°F.
7. 7 Garnish with fresh parsley before serving, if desired.

Nutrition

Tips

• Use bone-in chicken thighs for even more flavor.
• Add a splash of red wine for extra depth.
• Substitute zucchini or mushrooms for a veggie twist.
• Make ahead and let flavors meld in the fridge overnight.
• Serve with crusty bread to soak up every last drop.

Storage

Store in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months. Reheat gently on the stovetop.

Serving Suggestions

• Serve with steamed rice or pasta.
• Pair with a fresh garden salad.
• Add crusty bread for dipping into the sauce.
• Complement with a glass of red wine.

FAQ