Chicken Cacciatore

Ingredients

• 4 pieces chicken thighs - bone-in, skin-on for more flavor
• 2 tablespoons olive oil - extra virgin recommended
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 1 cup red wine - preferably a medium-bodied Italian wine
• 1 can crushed tomatoes - about 400g
• 1 teaspoon dried oregano - or fresh if available
• 1 teaspoon dried basil - or fresh if available
• 1 teaspoon salt - to taste
• 1/2 teaspoon black pepper - to taste
• 1 cup bell peppers - sliced, assorted colors for sweetness
• 1/4 cup black olives - pitted and sliced, optional
• fresh parsley to garnish chopped - for serving

Step-by-step instructions

1. Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet skin-side down. Brown the chicken for about 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and garlic, sautéing until translucent. Add the bell peppers and cook for an additional 3-4 minutes until softened. Pour in the red wine, scraping any browned bits from the bottom of the skillet, and let it reduce by half.
3. Stir in the crushed tomatoes, oregano, and basil. Return the chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for about 30 minutes until the chicken is cooked through and tender.
4. If using olives, stir them in during the last 5 minutes of cooking. Adjust seasoning with salt and pepper. Serve garnished with fresh parsley.

Serving suggestion

Serve with rustic Italian bread to soak up the sauce and a side of polenta or a simple green salad.

Nutrition per serving (estimated)

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