When I first fell in love with cooking, chicken cacciatore use to be one of my go to meals. Sometimes it was bomb and sometimes, well it was just gross...IDK. Ask my old roomie, she would tell you all about!
Anywho I think I finally figured it out. I mean by kids asked for seconds so I'm going to count that as a win. Let me know what you guys think!
6 chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons oil, I used avocado oil but whatever you got!
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 3/4 cup chicken broth ( I used the no salt added kind)
1 ( 28-ounce) can crushed tomatoes with juice
5 teaspoons of capers ( I know random but I added more in the end otherwise this would be in tablespoon measurements!)
1 1/2 teaspoons dried oregano leaves
Finish it off with a little basil, fresh is preferred but all I had was dried. Hey, use what you got girl!
Ok lets get into it!
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
Dredge the chicken pieces in the flour. Heat some oil in a large heavy sauté pan over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side.
You might have to do this in 2 batches if all the chicken doesn't fit properly. Once chicken is done cooking transfer the chicken to a plate and set aside.
Next add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. I added a little bit more oil in the pan because it was getting too dry. Season with salt and pepper.
Add the broth and simmer until reduced by half, about 3 minutes.
Next add the tomatoes with their juice, broth, capers and oregano.
Return the chicken pieces to the pan and turn them to coat in the sauce.
Very important step before you put that lid on... taste the sauce. There is nothing worst than letting something simmer in bland sauce...ugh! So for me I went ahead and added a little bit of Italian seasoning and some more salt and pepper to really bring out the flavors. I'm giving you permission to go rogue here! Do it!
Once you feel really good about the flavor bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from the top of sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Now what should you serve this with?
Maybe even some mashed potatoes
Basically whatever you like!