Ingredients For Italian Chicken Cacciatore:
| 4 chicken thighs, bone-in and skin-on |
| Salt and black pepper, to taste |
| 2 tablespoons olive oil |
| 1 onion, chopped |
| 2 cloves garlic, minced |
| 1 bell pepper, chopped |
| 1/2 cup dry white wine |
| 1 can (14 oz) diced tomatoes |
| 1 teaspoon dried oregano |
| 1 teaspoon dried basil |
| 1/2 cup black olives, pitted and sliced |
| 2 tablespoons capers, drained |
| Fresh parsley, chopped for garnish |
Method For Italian Chicken Cacciatore:
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large Vardaan Cookware’s Stainless Steel Skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
- In the same skillet, add the onion and bell pepper, cooking until softened, about 5 minutes. Add garlic and cook for an additional minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow to simmer and reduce by half.
- Stir in the diced tomatoes, oregano, and basil. Return the chicken to the skillet, cover, and simmer over low heat for about 30 minutes, until the chicken is cooked through.
- Add olives and capers, and cook uncovered for another 5 minutes to heat through.
- Garnish with fresh parsley before serving.
- Serve with pasta, rice, or crusty bread to soak up the sauce.
