09 Apr 2024

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.

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