Mom’s Chicken Cacciatore Recipe

Season the chicken thighs with salt and black pepper.

In a large skillet, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant, about 2 minutes.

Add the sliced bell pepper to the skillet and cook for an additional 3 minutes.

Return the chicken thighs to the skillet and pour in the diced tomatoes with their juice. Add the chicken broth, dried oregano, dried basil, and red pepper flakes. Stir everything together.

Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for 30-40 minutes, or until the chicken is cooked through and tender.

Remove the lid and stir in the fresh parsley. Cook for an additional 5 minutes, uncovered, to thicken the sauce slightly.

Serve the Chicken Cacciatore over cooked pasta or with crusty bread, and enjoy!