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To make Easy Chicken Cacciatore, you need these main ingredients: - 4 chicken thighs (bone-in, skin-on) - 1 medium onion, diced - 3 garlic cloves, minced - 1 bell pepper (any color), sliced into strips - 1 zucchini, sliced into half-moons - 1 can (14 oz) diced tomatoes with juice - 1 cup low-sodium chicken broth These ingredients create a rich and savory base for your dish. The chicken thighs bring moisture and flavor, while the fresh vegetables boost the taste and texture. For seasoning, gather these key items: - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) The herbs add depth and aroma to the dish. Salt and pepper enhance the flavors of the chicken and vegetables. Finally, the fresh parsley gives a bright touch, making it visually appealing. For the full recipe, check out the detailed steps and enjoy your cooking adventure! 1. Preheat your skillet or Dutch oven over medium-high heat. Add 2 tablespoons of extra virgin olive oil and let it warm until it shimmers. 2. Season 4 chicken thighs on both sides with salt and freshly ground black pepper. Carefully place them in the skillet, skin-side down. 3. Sear the chicken for 5-7 minutes. The skin should turn crispy and golden brown. Flip the chicken over gently and brown the other side for another 5 minutes. 4. Once done, remove the chicken from the skillet and set it aside on a plate. 1. In the same skillet, add 1 medium onion, diced, and 3 minced garlic cloves. Sauté for about 2-3 minutes until fragrant and the onion softens. 2. Next, add 1 sliced bell pepper and 1 sliced zucchini to the mix. Cook for another 3-4 minutes, stirring frequently. The veggies should be tender yet crisp. 1. Pour in 1 can of diced tomatoes with their juice and 1 cup of low-sodium chicken broth. Stir in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. 2. Mix well to combine all the flavors. Return the browned chicken thighs to the skillet, nestling them into the vegetable mixture. 1. Cover the skillet with a lid and reduce the heat to low. Let it simmer gently for about 30 minutes. The chicken should reach an internal temperature of 165°F and be tender. 2. After cooking, taste the sauce and adjust the seasoning with more salt and black pepper as needed. Enjoy your savory Chicken Cacciatore! For the full details on ingredients and cooking time, check the Full Recipe. To get a crispy skin on your chicken thighs, start by patting them dry. Moisture will keep them from browning. Season the chicken well with salt and pepper before searing. Heat your olive oil until it shimmers, then place the chicken skin-side down. Cook for 5-7 minutes without moving them. This allows the skin to crisp up nicely. Flip the thighs and brown the other side for about 5 minutes. For the sauce thickness, you can adjust it based on your preference. If you want a thicker sauce, let it simmer uncovered for a bit longer. This will allow excess liquid to evaporate. If the sauce is too thick, add a bit more chicken broth. Stir well and let it cook until it reaches your desired consistency. Pair your chicken cacciatore with pasta or crusty bread. Both options soak up the flavorful sauce. For pasta, I recommend a long noodle like spaghetti. It twirls nicely with the sauce and chicken. If you choose bread, go for a rustic loaf. This adds a delightful crunch. For garnish, sprinkle freshly chopped parsley on top. It adds a pop of color and freshness to your dish. You can also add some grated Parmesan cheese for extra flavor. Serve the chicken cacciatore in deep, rustic bowls. Spoon the sauce and vegetables generously over the chicken. This makes for a beautiful presentation that will impress your guests. For the full recipe, check out the detailed instructions shared earlier. {{image_4}} You can switch up the chicken cuts in your cacciatore. Chicken breasts work well if you prefer lean meat. They will cook faster than thighs, so adjust your cooking time. If you want to add more veggies, consider using mushrooms or carrots. These will add a nice touch and extra nutrients. To spice things up, add red pepper flakes for heat. This will give your cacciatore a nice kick. You might also try adding olives for briny flavor. They add depth and richness. Mushrooms can bring a hearty texture that complements the dish. These small changes can make a big difference in taste. For the full recipe, check out the Easy Chicken Cacciatore section. To keep your chicken cacciatore fresh in the fridge, let it cool first. Place it in an airtight container. Store it for up to three days. For best taste, eat it within this time. If you have more leftovers, freezing is a great option. Use a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible. You can freeze it for up to three months. Label your containers with the date for easy tracking. When it's time to enjoy your leftovers, you can reheat them safely. The microwave works well. Place the chicken cacciatore in a microwave-safe dish. Cover it with a lid or damp paper towel. Heat it for 1-2 minutes, checking often to avoid overcooking. If you prefer the stovetop, this method helps keep the texture. Pour the cacciatore into a skillet over medium heat. Stir gently as you warm it up. Add a splash of chicken broth or water to keep it moist. This helps maintain the rich flavors! How long does Easy Chicken Cacciatore last in the fridge? Easy Chicken Cacciatore can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. For best flavor, eat it within this time frame. Can I make Chicken Cacciatore in advance? Yes, you can make Chicken Cacciatore in advance. It tastes great when reheated. Just cook it fully, let it cool, and then store it in the fridge. This way, you have a tasty meal ready to go. What's the difference between Chicken Cacciatore and Chicken Marsala? The main difference lies in the sauce. Chicken Cacciatore uses tomatoes, peppers, and herbs. Chicken Marsala, on the other hand, uses Marsala wine and mushrooms. Each dish has its own unique flavor profile. You can enjoy both for their distinct tastes. If you're eager to try this dish, check out the Full Recipe for all the delicious details. In summary, we covered the essential ingredients for Easy Chicken Cacciatore, the step-by-step cooking process, and useful tips to enhance your dish. You can choose different chicken cuts and veggies to fit your taste. Remember to adjust the sauce thickness for the best results. With proper storage and reheating, you can enjoy this meal multiple times. By following these steps, you can impress friends and family with a hearty and flavorful dish. Enjoy your cooking adventure!

Easy Chicken Cacciatore

Delight your taste buds with savory chicken cacciatore, a comforting dish loaded with vibrant veggies and tender chicken thighs simmered in a rich tomato sauce. This recipe is perfect for family dinners or meal prep! Follow easy steps to create a mouthwatering, one-pot meal that everyone will love. Click through to explore this delicious recipe and make chicken cacciatore that'll impress your guests!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 tablespoons extra virgin olive oil

1 medium onion, diced

3 garlic cloves, minced

1 bell pepper (any color), sliced into strips

1 zucchini, sliced into half-moons

1 can (14 oz) diced tomatoes with juice

1 cup low-sodium chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet or Dutch oven, warm the olive oil over medium-high heat until it shimmers.

    Generously season the chicken thighs on both sides with salt and pepper. Carefully place them in the skillet, skin-side down, and sear for 5-7 minutes until the skin is crispy and golden brown. Flip them over gently and brown the other side for another 5 minutes. Once done, remove the chicken from the skillet and set aside on a plate.

      In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes, stirring occasionally, until fragrant and the onion is softened and translucent.

        Incorporate the sliced bell pepper and zucchini to the mixture and continue to cook for another 3-4 minutes, stirring frequently, until they're slightly tender but still crisp.

          Pour in the can of diced tomatoes, including the juices, along with the chicken broth. Stir in the dried oregano and basil, mixing well to combine all the flavors.

            Return the browned chicken thighs to the skillet, nestling them into the vegetable mixture so they are mostly submerged.

              Cover the skillet with a lid and reduce the heat to low. Allow it to simmer gently for approximately 30 minutes or until the chicken reaches an internal temperature of 165°F and is tender.

                Once the chicken is cooked through, taste the sauce and adjust the seasoning with additional salt and black pepper as needed.

                  After cooking, take the skillet off the heat and allow the chicken to rest for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken cacciatore in deep, rustic bowls, generously spooning the aromatic sauce and colorful vegetables over the chicken. Garnish with freshly chopped parsley for an inviting pop of color. For a complete meal, pair with crusty bread for dipping or serve atop a bed of al dente pasta, allowing the sauce to coat each strand!