Chicken Cacciatore Recipe

Description:

Chicken Cacciatore is a hearty and flavorful Italian-American stew. The dish features tender, juicy chicken pieces in a rich and vibrant tomato-based sauce brimming with colorful bell peppers, earthy mushrooms, and aromatic herbs. The sauce is thick and clings beautifully to the chicken and any accompanying pasta or grain. The overall color is a deep reddish-orange from the tomatoes, punctuated by the green of the peppers and the occasional brown of the chicken. The aroma is warm and inviting, a blend of sweet peppers, savory chicken, and fragrant herbs. The finished dish is visually appealing, showcasing the various ingredients in a rustic and comforting way.

Ingredients:

• - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• - 1 tbsp olive oil
• - 1 large onion, chopped
• - 2 cloves garlic, minced
• - 1 red bell pepper, chopped
• - 1 green bell pepper, chopped
• - 1 (28 ounce) can crushed tomatoes
• - 1 (15 ounce) can tomato sauce
• - 1 cup chicken broth
• - 1 tsp dried oregano
• - 1 tsp dried basil
• - 1/2 tsp dried thyme
• - 1/4 tsp red pepper flakes (optional)
• - 1 bay leaf
• - 1/2 cup sliced mushrooms
• - 1/4 cup chopped fresh parsley
• - Salt and black pepper to taste

Instructions:

1. 1. Season chicken pieces generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides (about 6-8 minutes). Remove chicken from pot and set aside.
2. 2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
3. 3. Stir in crushed tomatoes, tomato sauce, chicken broth, oregano, basil, thyme, red pepper flakes (if using), and bay leaf. Bring to a simmer.
4. 4. Return chicken to the pot. Reduce heat to low, cover, and simmer for at least 30 minutes, or until chicken is cooked through and tender. The longer it simmers, the richer the flavor.
5. 5. After 30 minutes, add the sliced mushrooms to the pot and continue to simmer for another 10-15 minutes, allowing the mushrooms to soften and absorb the sauce.
6. 6. Remove the bay leaf. Stir in chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
7. 7. Serve hot over pasta, polenta, or rice. Garnish with extra parsley if desired.
8. 8. Before serving, check the sauce consistency. If it's too watery, simmer uncovered for a few more minutes to reduce the liquid. If it's too thick, add a little more chicken broth.