This Rustic Italian Chicken Cacciatore brings the heartwarming flavors of Italy straight to your kitchen. With tender chicken thighs simmered in a rich tomato and wine sauce, it's a dish that's perfect for a cozy family dinner or a special occasion. Let's dive into this comforting classic!
The star of this dish is undoubtedly the chicken thighs. Their bone-in, skin-on nature ensures juicy meat that soaks up all the flavors of the sauce. Olive oil adds a fruity richness while helping to brown the chicken. A large yellow onion provides a sweet base, and garlic brings its unmistakable aroma and depth.
Red and green bell peppers contribute vibrant color and sweetness, while mushrooms add an earthy, umami element. The crushed tomatoes form the sauce's body, with dry white wine adding a touch of acidity to balance the flavors. Dried oregano and thyme deliver classic Italian herb notes, enhanced by a pinch of red pepper flakes for a gentle heat. Finally, a sprinkle of fresh basil at the end brightens up the entire dish.
This Chicken Cacciatore is divine served over a bed of creamy polenta or al dente pasta. A side of crusty bread is perfect for soaking up that luscious sauce. Pair with a simple green salad dressed in a light vinaigrette to balance the richness.
Start by heating your olive oil in a large skillet over medium-high heat. Meanwhile, season the chicken thighs with salt and pepper. Once the oil shimmers, add the chicken, browning it for about 5 minutes per side. You’re looking for a nice golden crust, which adds flavor. After browning, remove the chicken and set it aside.
In the same skillet, toss in the onions and garlic. Sauté them for about 2 minutes until they’re fragrant and the onions start to soften. Add the bell peppers and mushrooms, cooking for another 5 minutes. They should be soft but still colorful.
Now, pour in the white wine, and scrape the bottom of the skillet with a wooden spoon to deglaze. This step lifts all those flavorful bits from the pan. Stir in the crushed tomatoes, oregano, thyme, red pepper flakes, and a bit more salt and pepper to taste.
Return the chicken to the skillet, ensuring it’s well coated with the sauce. Reduce the heat to low, cover, and let it simmer for about 40 minutes. The chicken should be tender and cooked through. Just before serving, stir in the fresh basil to add a pop of freshness.
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