Name: Italian Chicken Cacciatore
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 whole chicken, cut into pieces, or chicken thighs; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 cup mushrooms, sliced; 1 cup chicken broth; 1 can (28 oz) crushed tomatoes; 1 teaspoon dried oregano; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; 1/2 cup pitted olives; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped, for garnish

Description

A rustic Italian Chicken Cacciatore simmered slowly with tender chicken, tomatoes, herbs, and vegetables for a rich and comforting meal.

Ingredients

1 whole chicken, cut into pieces, or chicken thighs

1/2 cup all-purpose flour

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup mushrooms, sliced

1 cup chicken broth

1 can (28 oz) crushed tomatoes

1 teaspoon dried oregano

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

1/2 cup pitted olives

Salt, to taste

Black pepper, to taste

Fresh parsley, chopped, for garnish

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Instructions

Season the chicken with salt and black pepper, then lightly dredge in flour and shake off excess.
Heat olive oil in a large Dutch oven over medium-high heat and brown the chicken on all sides, about 5 to 7 minutes per side. Remove and set aside.
In the same pot, sauté onion and garlic for about 5 minutes until softened. Add bell peppers and mushrooms and cook for another 5 minutes.
Pour in chicken broth and scrape up browned bits from the bottom. Let it reduce slightly.
Stir in crushed tomatoes, oregano, rosemary, thyme, and bay leaves, then return chicken to the pot.
Bring to a gentle simmer, cover, and cook on low heat for about 1 hour until chicken is tender.
Stir in olives during the last 10 minutes and simmer uncovered.
Remove bay leaves and herb sprigs, garnish with parsley, and serve hot.

Notes

Use bone-in chicken for deeper flavor, but boneless cuts can be substituted.

Add a splash of red wine before tomatoes for extra richness.

For a lighter version, reduce oil and skip flour coating.

Add vegetables like carrots or zucchini for variation.

Store in the refrigerator for up to 3 days or freeze for up to 2 months.

Reheat gently on the stove with a splash of broth if needed.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Simmer
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg