Description
A delicious and easy one-pan chicken cacciatore recipe with peppers, featuring tender chicken thighs in a flavorful tomato-based sauce with peppers, olives, and capers. Perfect for a comforting Italian-inspired meal.
Ingredients
Scale
Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables:
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
Sauce and Seasonings:
- ½ cup dry white wine
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- ½ cup pitted Kalamata olives
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
Instructions
- Season Chicken: Season chicken thighs with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet. Sear chicken until golden, then set aside.
- Sauté Vegetables: In the same skillet, sauté peppers and onion until softened. Add garlic.
- Prepare Sauce: Pour in wine, scrape up browned bits. Add tomatoes, oregano, thyme, and red pepper flakes.
- Cook Chicken: Return chicken to the skillet, simmer covered until cooked through.
- Finish Dish: Stir in olives and capers. Garnish with parsley before serving.
Notes
- Serve with crusty bread, pasta, or polenta to soak up the sauce.
- You can use boneless chicken thighs for faster cooking, reducing simmer time by 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 140 mg
