Classic Italian Chicken Cacciatore

Instructions

1. 1

   Prepare your ingredients: cut 600 g boneless chicken thighs into 4 cm pieces. Dice 150 g yellow onion finely, slice 200 g red bell pepper into thin strips, and mince 15 g garlic. Chop 5 g fresh rosemary. Set a wide, deep skillet on the stove.

2. 2

   Heat 30 ml olive oil in the deep skillet over medium-high heat. Season the chicken pieces with half of the salt and black pepper mixture. Add chicken to the hot oil in a single layer and sear for 6 minutes, flipping halfway through, until nicely golden brown on both sides.

3. 3

   Transfer chicken to a clean plate. Lower heat to medium, then add the onion, red bell pepper, and garlic to the pan drippings. Sauté for 6 minutes, stirring with a wooden spoon, until vegetables soften. If the pan looks dry or starts to burn, pour in 1 tablespoon of water.

4. 4

   Return chicken and its juices back into the skillet. Pour in 400 g crushed tomatoes, chopped rosemary, and the remaining salt and pepper mixture. Stir well with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan to build flavor into the stew.

5. 5

   Bring sauce to a gentle boil, then turn heat down to low and cover with a lid. Simmer gently for 20 minutes until chicken is tender and cooked through. Check once or twice; if sauce thickens too fast, stir in 30 ml of warm water so it simmers smoothly without sticking.

6. 6

   Remove the lid and simmer uncovered for 4 minutes so the sauce reduces to a rich, glossy finish that coats the chicken. Turn off the heat. The meat should be juicy and fork-tender. Serve hot in shallow bowls with extra fresh rosemary leaves on top.