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Sweet Red Pepper Chicken Cacciatore

  • Prep Time
    10 Mins
  • Cook Time
    1 Hour
  • Serving
    4 People
  • View
    43,488

Chicken cacciatore is an bold, flavourful and delicious chicken dish that is basically foolproof to make.  This Italian dish is chicken braised in a tomato sauce with a salty kick from olives to liven it up.

My version sweetens it with red peppers and adds a freshness with lemon.  Serve it over some pasta or rice for a rich and healthy weeknight meal, or make it ahead and pack it for an easy lunch for work!

For this recipe you will need:

  • A large skillet with a lid
  • A zester
  • A citrus juicer (optional)

Ingredients

Nutrition

  • Daily Value*
  • Total Fat: 23.1g
    35%
  • Total Carbohydrates: 15.4g
    6.1%
  • Total Protein: 53.6g
    53.6%
  • Cholesterol: 180mg
    60%
  • Sodium: 396.9mg
    17.2%

Directions

1 Step

In a small bowl or ramekin, combine your salt, pepper, and oregano. Mix thoroughly. Season your chicken thighs on both sides.

2 Step

In your large skillet over medium heat, sear both sides of the chicken thighs to render off any excess fat and brown the meat. 5 minutes on each side should do it. Once done, remove the chicken from the pan and set aside.

3 Step

Discard about ½ the rendered fat in the pan. Return the pan to the heat and toss in your onions. Let those cook in the chicken fat for 5 minutes, or until the onions have started to brown.

4 Step

Add in your tomatoes to the pan. Cook them up until the tomatoes start to break down. About 5 minutes.

5 Step

Add in your peppers, mix them in with the other vegetables. Cook everything together for another 5 minutes, then add in your minced garlic and olives.

6 Step

Add the tomato paste to the pan. Stir until all the vegetables are lightly coated. Let the mixture cook for 2 more minutes to brown the tomato paste.

7 Step

Deglaze the pan with your white wine. Stir it in and let it cook. Once the wine has evaporated, add in your chicken broth and herbs. With your zester, zest the whole lemon. Then cut it in half and squeeze the juice into the pan. For extra lemon flavor, you can leave the hollowed out lemon halves in for the next step.

8 Step

Gently lay the chicken thighs on top of the mixture and push them in so that they're slightly submerged in the liquid. Turn the heat down to medium-low and cover the pan. Simmer for 30 minutes.

9 Step

Remove the cover and turn the heat up to high. Let the liquids reduce for 5 minutes. Salt and pepper to taste.

10 Step

Serve it up over some cooked pasta and enjoy!

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