Print

Cozy Chicken Cacciatore Recipe Easy Hearty Bell Pepper Dinner

chicken cacciatore recipe - featured image
Print Recipe

A warm and hearty chicken cacciatore featuring bone-in, skin-on chicken thighs simmered with vibrant bell peppers and a rich tomato sauce. Perfect for busy nights and family dinners, this recipe balances savory and sweet flavors with simple ingredients.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs
  • 2 medium bell peppers, mixed colors, sliced into strips
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 28 oz (800 g) canned crushed tomatoes (preferably San Marzano style)
  • 1/2 cup (120 ml) dry white wine (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • A small handful fresh basil, chopped
  • Salt and black pepper, to taste
  • 1/2 cup (120 ml) chicken broth (or water as substitute)

Instructions

  1. Prep your ingredients: slice bell peppers into thin strips, finely chop onion, mince garlic, and pat dry chicken thighs. (About 10 minutes)
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Brown chicken thighs skin-side down for 5-7 minutes until golden and crispy. Flip and cook other side for 3-4 minutes. Transfer chicken to a plate.
  3. Reduce heat to medium. Add chopped onion to the pan and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add sliced bell peppers and cook for 3-4 minutes until slightly tender but still bright.
  5. Pour in dry white wine and scrape up browned bits. Let wine simmer and reduce by half, about 3 minutes. If skipping wine, use chicken broth instead.
  6. Stir in crushed tomatoes and chicken broth. Season with dried oregano, red pepper flakes (if using), salt, and black pepper.
  7. Return browned chicken thighs to the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer gently for 25-30 minutes until chicken is cooked through (internal temp 165°F / 74°C).
  8. Just before serving, sprinkle chopped fresh basil over the dish.

Notes

Pat chicken dry before browning for crispy skin. Don’t overcrowd the pan when browning chicken. Simmer sauce gently to keep chicken tender. Add a splash of broth or water if sauce thickens too much. Avoid overcooking bell peppers to maintain their vibrant color and texture. For a lighter version, use skinless chicken thighs. Skip wine if desired and replace with broth or vinegar. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: chicken cacciatore, bell peppers, easy dinner, hearty meal, family recipe, Italian chicken, cozy dinner, one-pan meal

Find it online: https://evabake.com/cozy-chicken-cacciatore-recipe-easy-hearty-bell-pepper-dinner/