Chicken Cacciatore with Mushrooms and Peppers

• 2 lbs chicken thighs, bone-in, skin-on
• 1 cup sliced mushrooms
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup dry red wine
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large skillet or Dutch oven over medium heat.
2. 2 Season chicken with salt and pepper, then sear skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
3. 3 Add onion to the same skillet and cook until softened.
4. 4 Stir in garlic, mushrooms, and bell peppers, cooking until vegetables are tender.
5. 5 Stir in tomato paste, oregano, and basil, cooking for 1 minute.
6. 6 Pour in crushed tomatoes and red wine, scraping up any browned bits from the bottom.
7. 7 Return chicken to the skillet, nestling it into the sauce. Cover and simmer for 30 minutes.
8. 8 Check seasoning and adjust with salt and pepper if needed.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large skillet or Dutch oven

Variations

• Add olives or capers for a briny twist.
• Incorporate diced zucchini for extra veggies.

Substitutions

• If you don't have red wine, use chicken broth instead.
• Substitute chicken thighs with chicken breasts for a leaner option.

Pairings

• Pairs well with a side Caesar salad or roasted potatoes.

Nutrition

Tips

• For a deeper flavor, use bone-in, skin-on chicken thighs.
• If you prefer not to use wine, substitute with additional chicken broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with a side of crusty bread or over creamy polenta.

FAQ