Chicken Cacciatore

🛒 Ingredients

• Chicken Thigh (boneless, skinless, cooked weight) 120 g · 190 kcal
• Olive Oil 5 g · 44 kcal
• Onion, diced 30 g · 12 kcal
• Garlic, minced 3 g · 4 kcal
• Red Bell Pepper, diced 40 g · 12 kcal
• Mushrooms, sliced 30 g · 6 kcal
• Crushed Tomatoes (canned) 150 g · 30 kcal
• Dry Red Wine 40 g · 33 kcal
• Chicken Broth 40 g · 3 kcal
• Fresh Rosemary 1 g · 0 kcal
• Fresh Thyme 1 g · 0 kcal
• Bay Leaf 0 g · 0 kcal
• Black Pepper, ground 0 g · 1 kcal
• Fresh Parsley, chopped (for garnish) 2 g · 1 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and black pepper.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat; brown the chicken on all sides until golden, working in batches if necessary, then remove and set aside.
3. Add diced onion and bell peppers to the pot, sautéing until softened, about 5-7 minutes.
4. Stir in minced garlic and sliced mushrooms, cooking for another 2-3 minutes until fragrant.
5. Pour in red wine and deglaze the pot, scraping up any browned bits from the bottom; let it simmer for 2-3 minutes to reduce slightly.
6. Add crushed tomatoes, chicken broth, bay leaf, rosemary, and thyme to the pot, stirring to combine.
7. Return the browned chicken pieces to the pot, nestling them into the sauce; bring to a gentle simmer.
8. Reduce heat to low, cover the pot, and cook for 45-60 minutes, or until the chicken is tender and cooked through, stirring occasionally.
9. Remove bay leaf, rosemary, and thyme sprigs.
10. Taste and adjust seasoning with salt and pepper if needed, then garnish with fresh chopped parsley before serving.