This is our family favorite chicken cacciatore recipe I grew up eating on Sundays. Chicken thighs braise in rich, homemade tomato sauce with peppers.
- 1 and 1/2 lbs. boneless, skinless chicken thighs, cut into chunks
- 2 Tbsp. olive oil, divided
- 1 onion, diced
- 2 green bell peppers, cut into 1-inch chunks
- 4 garlic cloves, minced
- 2 tsp. Italian seasoning
- 2 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup red wine
- 1 (15 oz.) can diced tomatoes
- 1 (15 oz.) can tomato sauce
- pasta or zoodles, for serving
- Once you have the chicken cubed into large bite-sized pieces, add 1 tablespoon of the oil to a large skillet over medium heat. Once the oil is hot, add the chicken and brown it all over, this takes about 8-10 minutes.
- Remove the chicken from the skillet and set it aside on a plate. Add the remaining oil to the skillet and add the onions and peppers. Cook for about 5 minutes until they start to soften, and then add the garlic, Italian seasoning, sugar, salt and pepper. Cook for 2 more minutes.
- Deglaze the pan with the wine and allow it to cook down and cook out the alcohol for about 3 minutes. Then, add the diced tomatoes and tomato sauce. Mix everything together well and add the chicken back to the pan.
- Bring the mixture to a boil, cover and turn it down to simmer for at least 20 minutes. And hour or two is better.
- When you’re ready to serve, ladle a heaping serving of the chicken, veggies and sauce over al-dente pasta, veggie noodles or a mixture of both.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian American
Keywords: chicken, chicken thigh, Italian, pasta