Chicken Cacciatore Italian Style (Printable Version)

Savory chicken simmered with tomatoes, herbs, mushrooms, and bell pepper in a rich sauce.

# What You'll Need:

01 - 2 tablespoons olive oil
02 - 2 tablespoons salted butter
03 - 6 boneless, skinless chicken thighs
04 - Salt and freshly ground black pepper, to taste
05 - 1 to 2 teaspoons dried basil
06 - 1 to 2 teaspoons dried oregano
07 - 1 to 2 shallots, thinly sliced (or ½ small yellow onion)
08 - 3 to 4 cloves garlic, minced
09 - 1 cup sliced mushrooms
10 - 1 tablespoon all-purpose flour
11 - ½ cup dry white wine or sherry (substitute: chicken broth)
12 - 1 can diced tomatoes (with juice)
13 - ½ red bell pepper, diced

# Step-by-Step Guide:

01 - Warm olive oil and butter in a large skillet or Dutch oven over medium-high heat.
02 - Pat chicken thighs dry with paper towels to remove excess moisture. Season with salt and pepper, then brown in the heated fat until golden on both sides.
03 - Sprinkle dried basil and oregano over the chicken and sauté for an additional 30 seconds.
04 - Transfer chicken to a plate. In the same pan, cook shallots and minced garlic over medium heat until softened and fragrant, about 1 to 2 minutes.
05 - Add sliced mushrooms to the pan and sauté for 1 to 2 minutes until tender.
06 - Sprinkle flour evenly over the mushroom mixture and cook for 1 to 2 minutes to eliminate raw flour taste.
07 - Pour in white wine or chicken broth, scraping up browned bits from the pan bottom. Simmer gently for 2 to 3 minutes until slightly reduced.
08 - Return chicken to the pan. Add diced tomatoes with juice and diced red bell pepper. Stir to combine.
09 - Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. Add water or broth if sauce is too thick or dry.
10 - Adjust seasoning with salt and pepper. Serve hot over spaghetti or pasta of choice. Garnish with parsley if desired.

# Additional Notes:

01 - For enhanced depth, bone-in chicken may be used; adjust cooking time accordingly.
02 - Allow chicken to brown well to develop rich flavor base.

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