Bobby Flay Chicken Cacciatore Recipe
The Bobby Flay Chicken Cacciatore Recipe is hearty, flavorful and perfect for family dinners. This Italian-inspired dish combines tender chicken thighs with tomatoes, peppers, onions and aromatic herbs.
Ingredients
- 4 bone-in chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 3 garlic cloves minced
- 1 cup mushrooms sliced
- 1 can 14 oz diced tomatoes
- ½ cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons fresh parsley chopped
Instructions
Season the Chicken
- Pat chicken thighs dry. Season both sides with salt and black pepper for better flavor.
Brown the Chicken
- Heat olive oil in a large skillet over medium heat. Brown chicken thighs on both sides.
Remove Chicken
- Take the chicken out of the pan. Set aside on a plate to keep warm.
Sauté Vegetables
- Add onions, bell peppers and mushrooms to the same pan. Cook until soft and fragrant.
Add Garlic
- Add minced garlic. Cook 1-2 minutes until fragrant but not burnt.
Add Tomatoes and Broth
- Pour diced tomatoes and chicken broth into the pan. Stir well to combine with vegetables.
Season the Sauce
- Add oregano, thyme and red pepper flakes if using. Stir to blend flavors evenly.
Return Chicken to Pan
- Place chicken back into the sauce. Spoon sauce over the chicken.
Simmer Covered
- Cover the pan. Simmer on low heat for 25 minutes until chicken is cooked through.
Garnish and Serve
- Sprinkle fresh parsley on top. Serve hot with sauce spooned over each chicken piece.
Notes
- Use bone-in thighs for juicier chicken.
- Do not overcrowd the pan while browning.
- Simmer slowly for tender chicken and rich sauce.
- Taste and adjust salt before serving.
- Add crushed red pepper for a spicy kick.