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A bowl of chicken cacciatore with rich tomato sauce

Quick way to grow: 6 Chicken Cacciatore SecretsChicken Cacciatore

This recipe reveals six secrets to making an amazing Chicken Cacciatore quickly. Learn how to achieve rich flavors and tender chicken in less time, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 large, chopped onion
  • 2 mixed colors, sliced bell peppers
  • 4 cloves, minced garlic
  • 28 oz canned crushed tomatoes
  • 0.5 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup, chopped, for garnish fresh parsley

Equipment

  • Large Skillet
  • Dutch Oven

Method
 

Preparation
  1. Pat dry chicken thighs and season them generously with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Sear chicken thighs skin-side down for 5-7 minutes until golden brown; then flip and sear for another 3-4 minutes, removing them from the skillet.
  4. Add chopped onion and sliced bell peppers to the skillet, cooking for 5-7 minutes until softened.
  5. Stir in minced garlic, oregano, and basil, cooking for 1 minute until fragrant.
Cooking
  1. Pour in crushed tomatoes and chicken broth, bringing the mixture to a simmer.
  2. Return chicken thighs to the skillet, nestling them into the sauce.
  3. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
  4. Taste and adjust seasoning as needed, then garnish with fresh parsley before serving.

Notes

For extra flavor, you can add a splash of red wine with the crushed tomatoes. Serve over pasta, polenta, or with crusty bread to soak up the delicious sauce.