Ingredients
- 2 tablespoons olive oil
- Flour for dredging (appx. 1 cup)
- 6 boneless, skinless chicken thighs
- ½ green, orange, and yellow pepper, sliced
- 1 small onion, sliced
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 cups diced tomatoes, with the juice
- 3 garlic cloves, peeled and minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Small handful fresh Italian parsley, chopped
- 2 tablespoons butter
- Small handful fresh basil, sliced
Recipe Description
I very rarely like chicken thighs, but this is one recipe where they are just a must (although I still take the skin off of the chicken – but you can leave it on). Chicken cacciatore is a one-pot, rustic dish that’s comforting and absolutely delicious. Don’t have to be intimidated by the fancy name. It’s very easy!
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