Chicken Cacciatore

Tender chicken thighs braised in a rustic tomato sauce with sweet bell peppers, onion, garlic, oregano, and rosemary. Serve it over pasta, rice, or crusty bread to soak up the savory sauce.

Prep: 15 min · Cook: 55 min · Yield: 4 · Method: Stovetop

Ingredients

• 2.5 pounds bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion
• 2 medium bell peppers
• 4 cloves garlic
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 sprig fresh rosemary
• 0.5 cup chicken broth
• 1 tablespoon red wine vinegar

Cooking instructions

1. Pat the chicken thighs dry and season all over with the salt and black pepper. Dice the onion, cut the bell peppers into 1-inch pieces, and mince the garlic. (about 10 min)
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook until deeply browned, 5 to 7 minutes. Turn and brown the other side for 2 minutes. Transfer the chicken to a plate. (about 9 min) — Medium-high heat
3. Pour off all but 1 tablespoon of fat. Add the onion and bell peppers and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the garlic and oregano and cook for 30 seconds. (about 6 min) — Medium heat
4. Stir in the crushed tomatoes, chicken broth, rosemary, and red wine vinegar, scraping up any browned bits. Bring the sauce to a gentle simmer. (about 4 min) — Medium heat
5. Return the chicken to the skillet, skin-side up, keeping the skin above the sauce. Cover and simmer gently until the chicken is tender and reaches at least 165°F in the thickest part, about 30 minutes. (about 30 min) — Low simmer
6. Remove the rosemary sprig. Taste the sauce and adjust the salt and pepper. Spoon the sauce over the chicken and serve hot. (about 2 min)