Description
A fast, flavorful version of the Italian classic—Weekday Chicken Cacciatore simmers juicy chicken thighs in a rustic tomato-pepper sauce that’s perfect for busy nights.
Ingredients
- Boneless, Skinless Chicken Thighs: 6 pieces (1kg) – tender, quick-cooking and full of flavor
- Olive Oil: 2 tablespoons – for searing and richness
- Onion: 1 medium, thinly sliced – adds sweetness and depth
- Red Bell Pepper: 1, sliced – brightens the dish with color and flavor
- Garlic: 3 cloves, minced – bold aromatic foundation
- Crushed Tomatoes: 1 can (400g) – creates the saucy base
- Chicken Broth: ½ cup – deglazes and builds flavor
- Dried Oregano: 1 teaspoon – earthy and herby
- Dried Basil: 1 teaspoon – sweet and savory note
- Chili Flakes: ¼ teaspoon – for a mild kick
- Salt: 1 teaspoon – enhances overall taste
- Black Pepper: ½ teaspoon – balances the flavors
- Fresh Parsley: 2 tablespoons, chopped – finishing freshness
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat.
- Combine Ingredients: Season chicken with salt and pepper. Sear in olive oil until browned, 3–4 minutes per side. Remove and set aside.
- Prepare Your Cooking Vessel: In the same pan, add onion and bell pepper. Sauté until softened, about 4–5 minutes.
- Assemble the Dish: Add garlic, cook 1 minute. Stir in crushed tomatoes, chicken broth, oregano, basil, and chili flakes.
- Cook to Perfection: Return chicken to skillet, nestle into sauce. Simmer uncovered for 20–25 minutes until cooked through.
- Finishing Touches: Taste and adjust seasoning. Sprinkle with chopped parsley.
- Serve and Enjoy: Serve hot over rice, pasta, polenta, or crusty bread.
Notes
- Use fire-roasted tomatoes for deeper flavor.
- Don’t skip the sear—browning adds essential richness.
- Let the sauce simmer uncovered to naturally thicken.