Ingredients
- 4 bone-in chicken thighs
- Salt and pepper to taste
- 1/2 cup of all-purpose flour
- 2 tbsp of olive oil
- 1 onion, chopped
- 1 green bell pepper, sliced
- 3 cloves of garlic, minced
- 1 can of diced tomatoes (14 oz)
- 1/2 cup of chicken broth
- 1/2 cup of red wine
- 1 tsp of dried oregano
- 1 tsp of dried basil
- 1 bay leaf
- Chopped parsley for garnish
Directions
Step 1
Season the chicken with salt and pepper, and coat it with flour.
Step 2
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Step 3
Add the chicken to the skillet and cook until it is browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
Step 4
Add the onions, green bell pepper, and garlic to the skillet and cook until the vegetables are softened, about 5-7 minutes.
Step 5
Add the diced tomatoes, chicken broth, red wine, oregano, basil, and bay leaf to the skillet. Stir to combine.
Step 6
Return the chicken to the skillet, spooning some of the sauce over the chicken.
Step 7
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
Step 8
Remove the bay leaf from the skillet.
Step 9
Serve the chicken cacciatore hot, garnished with chopped parsley. You can also serve it over pasta or with a side of crusty bread.
