Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet skin-side down. Sear until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
- 2
Sauté Vegetables
In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent. Add the sliced red bell pepper and cook for an additional 2 minutes.
- 3
Combine Ingredients
Pour in the canned diced tomatoes and chicken broth. Stir in the dried oregano, and season with salt and pepper to taste. Return the chicken to the skillet, nestling it into the sauce.
- 4
Simmer
Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let cook for about 30-35 minutes, or until the chicken is cooked through and tender.
- 5
Add Olives
During the last 5 minutes of cooking, stir in the sliced black olives. Adjust seasoning if necessary.
- 6
Serve
Serve the Chicken Cacciatore hot, garnished with fresh basil. It pairs well with pommes purée.