Name: Italian Chicken Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 6 bone-in chicken thighs; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 4 garlic cloves, minced; 1 can crushed tomatoes; 1/2 cup chicken broth; 1/2 cup pomegranate juice; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes; 1 tablespoon tomato paste; 1/2 cup sliced mushrooms; 2 tablespoons chopped fresh parsley

Description

Italian Chicken Cacciatore is a hearty, rustic dish featuring tender chicken simmered in a rich tomato sauce with bell peppers, mushrooms, garlic, and herbs. It's a comforting one-pan meal perfect for serving over pasta, mashed potatoes, polenta, or crusty bread.

Ingredients

6 bone-in chicken thighs

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 garlic cloves, minced

1 can crushed tomatoes

1/2 cup chicken broth

1/2 cup pomegranate juice

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

1 tablespoon tomato paste

1/2 cup sliced mushrooms

2 tablespoons chopped fresh parsley

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Instructions

Season the chicken thighs evenly with the salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown, then remove and set aside.
In the same pan, sauté the onion, bell peppers, and mushrooms for about 5 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the pomegranate juice and simmer for about 2 minutes to reduce slightly.
Add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir until well combined.
Return the chicken to the pan, cover, and simmer over low heat for 35 to 40 minutes until the chicken is tender and fully cooked.
Sprinkle with fresh parsley before serving.

Notes

Substitute bone-in chicken thighs with drumsticks or boneless chicken thighs or breasts, reducing cook time for boneless cuts.

Add black or green olives for a traditional Italian flavor.

Stir in a splash of red wine before adding the tomatoes for extra richness.

Add zucchini or carrots for additional vegetables.

Omit the red pepper flakes for a milder version.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat gently with a splash of chicken broth if the sauce has thickened.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmer
Cuisine: Italian

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 410 kcal
Sugar: 10 g
Sodium: 900 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 33 g
Cholesterol: 135 mg