Chicken Cacciatore

🛒 Ingredients

• Chicken thigh 200 g · 380 kcal
• Olive oil 14 g · 124 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Red bell pepper 75 g · 23 kcal
• Cremini mushrooms 50 g · 11 kcal
• Canned diced tomatoes 200 g · 40 kcal
• Tomato paste 8 g · 8 kcal
• Dry white wine 60 g · 20 kcal
• Chicken broth 60 g · 5 kcal
• Fresh rosemary 2 g · 2 kcal
• Bay leaf 1 g · 1 kcal

👨‍🍳 Instructions

1. Season chicken thighs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat and brown the chicken thighs on all sides until golden, then remove and set aside.
2. Add chopped onion and bell pepper to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and mushrooms, cooking for another 2-3 minutes until aromatic.
3. Stir in tomato paste and cook for 1 minute. Deglaze the pot with dry white wine, scraping any browned bits from the bottom.
4. Add diced tomatoes, chicken broth, fresh rosemary, and bay leaf. Bring to a simmer, then return the browned chicken thighs to the pot.
5. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender and cooked through. Remove bay leaf and rosemary sprigs before serving.