Chicken Cacciatore

Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside.

Sauté the Vegetables: In the same skillet, add the onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent. Add the bell pepper, zucchini, and mushrooms. Cook for another 5 minutes until the vegetables are tender.

Add the Sauce Ingredients: Stir in the crushed tomatoes, chicken broth, oregano, and basil. Bring the mixture to a simmer.

Combine Chicken and Sauce: Return the chicken to the skillet, ensuring it’s submerged in the sauce. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.

Serve and Garnish: Once done, taste and adjust seasoning if needed. Serve the chicken cacciatore over whole-grain pasta, quinoa, or alongside a fresh salad. Finally, garnish with chopped fresh parsley before serving.