Description
A rustic and comforting Chicken Cacciatore with tender chicken thighs simmered in a rich tomato sauce with bell peppers, mushrooms, and fresh parsley. Perfect served over pasta, rice, or with crusty bread.
Ingredients
Scale
- 4 bone in chicken thighs
- 1 can (28 ounces) crushed tomatoes
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 cup sliced mushrooms
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet or Dutch oven over medium heat and add olive oil.
- Season the chicken thighs with salt and black pepper.
- Brown the chicken on both sides for about 4 to 5 minutes per side until golden. Remove and set aside.
- In the same pan, add onion, garlic, red bell pepper, green bell pepper, and mushrooms. Sauté for about 5 minutes until softened.
- Pour in the crushed tomatoes and stir well.
- Return the chicken to the pan, nestling it into the sauce. Cover and simmer gently for 30 minutes until the chicken is tender and the internal temperature reaches 165 degrees Fahrenheit.
- Taste and adjust seasoning if needed.
- Sprinkle chopped fresh parsley over the top before serving.
Notes
- Brown the chicken well to build deep flavor before simmering.
- Simmer gently to keep the chicken tender and the sauce rich.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg