Easy Chicken Cacciatore

Inspired by sunny Italy, our flavourful chicken cacciatore is rich with herbs and spices that are both healthy and savoury. Whether it's served over pasta or on its own, this Italian dish is sure to please your taste buds.

Ingredients

8 boneless skinless chicken thighs
2 tbsp (30 mL) all purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 sweet green pepper, chopped
1 tsp (5 mL) dried Italian herb seasoning
1 28 oz can (796 mL can) diced tomatoes
1/2 cup (125 mL) sodium-reduced chicken stock
1/3 cup (75 mL) tomato paste
2 tbsp (30 mL) chopped fresh parsley

Preparation

Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.



Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.

Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.

Tip: Keep a few extra dollars in your pocket by buying bone-in chicken thighs and removing the skin; cook for 40 minutes.