Italian · beginner
Tuscan Chicken Cacciatore With Olives And Bell Peppers
Tender bone-in chicken thighs stewed in a hearty tomato sauce with sweet bell peppers, onions, crushed garlic, and brine-cured black olives.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs thoroughly with salt and black pepper on all sides.
- 02
Heat olive oil in a deep heavy skillet over medium-high heat and brown chicken skin-side down for 6 minutes until crisp and golden brown.
- 03
Turn chicken over to sear for 3 minutes, then transfer chicken to a plate.
- 04
Add sliced bell pepper, onion, and crushed garlic to the skillet, cooking for 5 minutes until veggies soften.
- 05
Pour in crushed tomatoes, chicken stock, halved olives, and oregano, stirring well to scrape up browned bits from the pan bottom.
- 06
Nestle chicken back into sauce skin-side up, reduce heat to low, cover, and simmer for 20 minutes until chicken reaches 74°C internal temperature.
A LITTLE KITCHEN KNOW-HOW
Pan Braising
Searing protein at high heat to build flavor before simmer-cooking covered in a flavorful broth or tomato reduction until tender.
Notes from the kitchen
- Brown chicken skin deeply in the first step to add savory depth to the tomato braising liquid.
- Keep skin partially above liquid when returning chicken to skillet to preserve crisp texture.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
