1 pound chicken legs (bone-in, skin-on) (I use canned or boneless chicken)
1/2 pound chicken thighs (boneless) I did not add
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 onion, minced
1/2 red bell pepper, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers, drained
1 14.5-ounce can diced tomatoes
1 cup chicken broth or water
1 tablespoon fresh basil leaves, rough chopped
IN a large skillet with high edges, heat 2
tablespoons of the cooking fat 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.
WITH the same pan still on medium-high heat,
add the remaining 2 tablespoons of cooking fat,
onions, and peppers and sauté for 2 to 3
minutes, until the onion becomes translucent.
Add the mushrooms and continue to cook,
stirring for 2 minutes. Add the garlic and stir
until aromatic, about 1 minute. Add the capers
and diced tomatoes.
RETURN the chicken to the pan and cover
everything with the chicken broth or water.
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°F, about
30 minutes. I used canned chicken, so I only
let it simmer about 15 minutes.
GARNISH with the chopped basil and serve.
It's healthy and good and easy to make.
I made notes where I deviated from the recipe.
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