Chicken Cacciatore
Dinner is made easy and budget-friendly too. Chicken thighs in tomato sauce with potatoes, bell pepper, mushrooms, and green peas. Seasoned with balsamic vinegar and Italian seasoning.
Equipment
- Stockpot
- Bowls
- knife
- cutting board
Ingredients
- 3 tablespoons olive oil
- 1 pound bone-in chicken thighs
- 1 yellow onion, chopped
- 2 cups baby Bella mushrooms, cleaned and sliced
- 3 garlic cloves, minced
- 2 small yellow potatoes, peeled, small cubed
- 1 bell pepper, deseed, diced
- 3 Roma tomatoes, small diced
- 2 tablespoons Italian seasoning
- 2 tablespoons balsamic vinegar
- 1/4 cup tomato paste
- 2 tablespoons brown sugar
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon ground pepper or red chili pepper flakes
Instructions
- Heat the pot with oil. Add the chicken, and brown on both sides for about 2-3 minutes. After getting a nice seared, remove the chicken from the pot and set them aside.
- Use the same pot, and add more oil if needed. Add the onion and mushrooms, and saute until tender. Add the garlic, potatoes, bell pepper, diced tomatoes, Italian seasoning, balsamic vinegar, tomato paste, brown sugar, and stir to combine.
- Add the chicken back into the pan and the chicken broth. Stir, cover, lower the heat, and simmer for 20 minutes. Or until the chicken is cooked all the way through (165ºF internal temperature) and the potatoes are tender.
- Add the frozen peas, and season with salt and pepper. Taste and adjust the seasonings.
