Chicken Cacciatore

Name: Chicken Cacciatore
Yield: 5 servings
Cuisine: American
Ingredients: 2 tbs butter; 1 1/2 lb check legs (bone-in, skin-on); 1 1/2 lb chicken thighs (boneless, skinless); 1/2 tsp salt; 1/2 tsp black pepper; 1 onion, minced; 2 red red bell pepper, finely diced; 1 cup mushroom, sliced; 4 cloves garlic, minced; 1 (14.5 ounce) can diced tomatoes; 1 cup chicken broth; 1/4 cup basil leave, rough chopped

Adrianne Meszaros @adriannemeszaros

Chicken Cacciatore

Adrianne Meszaros @adriannemeszaros

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Ingredients

5 servings

2 tbsbutter
1 1/2 lbcheck legs (bone-in, skin-on)
1 1/2 lbchicken thighs (boneless, skinless)
1/2 tspsalt
1/2 tspblack pepper
1onion, minced
2red red bell pepper, finely diced
1 cupmushroom, sliced
4 clovesgarlic, minced
1 (14.5 ounce)can diced tomatoes
1 cupchicken broth
1/4 cupbasil leave, rough chopped

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Steps

1

In a large skillet with high edges, heat 2 tbs of butter over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about 3 minutes on each side. Remove the chicken from the pan and set aside.
2

With the same pan on medium high heat, add onions, and peppers and saute for 2-3 minutes, until the onion becomes translucent. Add the mushrooms and continue to cook, stirring for 2 minute. Add the garlic and stir until aromatic, about 1 minute. Add the diced tomatoes.
3

Return the chicken to the pan and cover everything with the chicken broth. Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160 degrees, about 30 minutes.
4

Garnish with chopped basil and serve.