As the chill of autumn sets in, there’s nothing quite as comforting as a warm, savory dish bubbling on the stove. chicken Cacciatore with Peppers has long been my go-to meal for cozy evenings, reminding me of family gatherings where laughter echoed as pot-laden scents wafted through the air. The beauty of this dish lies in its simplicity, yet full-bodied flavors—simmering chicken, vibrant peppers, and a hint of rustic herbs coming together in perfect harmony.
It’s one of those recipes that effortlessly bridges the gap between gourmet and home-cooked warmth. Embracing the heartiness of the Italian countryside, Chicken Cacciatore with peppers caters to anyone seeking nourishment steeped in tradition yet easy enough for a weekday dinner.
Why You’ll Love This recipe
Chicken Cacciatore with Peppers is a joy for many reasons. It’s a dish that combines succulent chicken with colorful bell peppers, creating a remarkable flavor balance. You’ll appreciate its convenience as a one-pot meal, minimizing clean-up while maximizing taste.
The slow-cooked method allows for deep flavor infusion, ensuring that each bite is richly layered. This hearty, delicious recipe is perfect for any season, offering vibrant, visually appealing portions that are sure to impress your family and friends. The addition of fresh herbs elevates this classic dish further, offering an aromatic reminder of how delicious uncomplicated ingredients can be.
Ingredients You’ll Need
– 6 chicken thighs, skinless and bone-in
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 green bell pepper, sliced
– 1 can (14 ounces) diced tomatoes
– 1 cup chicken broth
– ½ cup white wine (optional)
– 1 teaspoon dried oregano
– 1 teaspoon salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon red pepper flakes (optional)
– 2 tablespoons capers, rinsed
– ¼ cup fresh basil leaves, chopped
– ¼ cup fresh parsley, chopped
Substitutions & Variations
Feel free to make this Chicken Cacciatore with Peppers your own. Swap chicken thighs for chicken breasts if preferred, or try using a combination of both for varied texture. For those who prefer a non-alcoholic version, replace white wine with an equal amount of chicken broth.
Red peppers add sweetness, but any color variety of bell peppers can be used based on preference or availability. If you seek extra flavor, add a splash of balsamic vinegar or a handful of olives for a briny touch. For added richness, some enjoy stirring in a pat of butter or a sprinkle of parmesan before serving.
Step-by-Step Instructions
1. Prep the Ingredients: Begin by washing and patting dry the chicken. Season with salt and pepper. Prepare all vegetables; slice the onions and peppers, and mince the garlic for ease.
2. Sauté the Aromatics: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, searing until browned on all sides, approximately 5 minutes per side. Transfer to a plate.
3. Cook the Vegetables: In the same skillet, add the onion and garlic, stirring until fragrant and the onion becomes translucent. Mix in the bell peppers and cook until they start to soften, around 5 minutes.
4. Simmer the Sauce: Add the diced tomatoes, chicken broth, and wine to the skillet. Stir in oregano, capers, and red pepper flakes. Return the chicken to the skillet, ensuring it’s mostly submerged in the sauce.
5. Bring It Together: Reduce the heat to low. Cover and let the Chicken Cacciatore with Peppers simmer gently for about 40 minutes, occasionally stirring, until the chicken is tender and cooked through.
6. Finish with Fresh Herbs: Before serving, sprinkle with fresh basil and parsley for an herbaceous touch.
Pro Tips for Success
Select bone-in chicken for optimal flavor and moisture retention. When searing the chicken, ensure it’s well-browned to develop a rich base flavor. Avoid overcrowding the pan, which can cause steaming rather than searing. Always taste and adjust seasoning before serving, as peppers and tomatoes can vary in sweetness and acidity.
Storage & Reheating Tips
Allow leftovers of your Chicken Cacciatore with Peppers to cool before storing. Keep in an airtight container in the fridge for up to four days. This dish also freezes well, sealed properly, for up to three months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to maintain moisture.
What to Serve With This Recipe
Pair Chicken Cacciatore with Peppers with a side of crusty bread or creamy polenta to soak up the luscious sauce. It complements well with pasta or a simple green salad dressed with balsamic vinaigrette. This dish’s vibrant, comforting flavors mean it stands alone beautifully, too, for a lighter meal.
FAQs
Can I make this dish in a slow cooker?*
Yes, brown the chicken and sauté the vegetables first for enhanced flavor. Then, transfer everything to a slow cooker and cook on low for 6-8 hours.
Is it possible to make this recipe vegan?*
Certainly. Substitute Chicken with firm tofu or a mix of hearty vegetables like mushrooms and zucchini.
How spicy is this dish?*
The spice level can be adjusted. Omit the red pepper flakes for a milder version or add more for extra heat.
Can I use canned tomatoes instead of fresh?*
Yes, canned diced tomatoes work well and offer consistent flavor year-round.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Fat | 18g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 470mg |
Chicken Cacciatore with Peppers
- Total Time: 60 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chicken Cacciatore with Peppers is a comforting and hearty dish that brings together succulent chicken, colorful bell peppers, and aromatic herbs in a rich sauce. It's a perfect one-pot meal that's easy to prepare and ideal for cozy evenings.
Ingredients
6 pieces Chicken thighs, skinless and bone-i
2 tablespoons Olive oil
1 Onion, thinly sliced
3 cloves Garlic, minced
1 Red bell pepper, sliced
1 Yellow bell pepper, sliced
1 Green bell pepper, sliced
1 can (14 ounces) Diced tomatoes
1 cup Chicken broth
½ cup White wine (optional)
1 teaspoon Dried oregano
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Red pepper flakes (optional)
2 tablespoons Capers, rinsed
¼ cup Fresh basil leaves, chopped
¼ cup Fresh parsley, chopped
Instructions
- Prep the Ingredients: Begin by washing and patting dry the chicken. Season with salt and pepper. Prepare all vegetables; slice the onions and peppers, and mince the garlic for ease
- Sauté the Aromatics: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, searing until browned on all sides, approximately 5 minutes per side. Transfer to a plate
- Cook the Vegetables: In the same skillet, add the onion and garlic, stirring until fragrant and the onion becomes translucent. Mix in the bell peppers and cook until they start to soften, around 5 minutes
- Simmer the Sauce: Add the diced tomatoes, chicken broth, and wine to the skillet. Stir in oregano, capers, and red pepper flakes. Return the chicken to the skillet, ensuring it's mostly submerged in the sauce
- Bring It Together: Reduce the heat to low. Cover and let the Chicken Cacciatore with Peppers simmer gently for about 40 minutes, occasionally stirring, until the chicken is tender and cooked through
- Finish with Fresh Herbs: Before serving, sprinkle with fresh basil and parsley for an herbaceous touch
Notes
Select bone-in chicken for optimal flavor and moisture retention. When searing the chicken, ensure it's well-browned to develop a rich base flavor.
Avoid overcrowding the pan, which can cause steaming rather than searing. Always taste and adjust seasoning before serving.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg