Pollo Alla Cacciatore

Ingredients

Chicken thighs

8, bone-in and skin-on

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

3 cloves, minced

Bell pepper

1, cut into thin strips

Mushrooms

1 cup, sliced

Tomato sauce

2 cups

Red wine

1/2 cup

Dried oregano

1 teaspoon

Dried basil

1 teaspoon

Fresh parsley

2 tablespoons, chopped

Instructions

1. Season the chicken thighs with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion, minced garlic, bell pepper strips, and sliced mushrooms. Sauté until the vegetables are softened, about 5 minutes.
4. Pour in the tomato sauce and red wine into the skillet. Add the dried oregano and dried basil. Season with additional salt and pepper as needed. Stir everything together until well combined.
5. Return the browned chicken thighs to the skillet, nestling them into the sauce.
6. Reduce the heat to low, cover the skillet, and let everything simmer for about 30 minutes, or until the chicken is fully cooked and tender.
7. Sprinkle the cooked dish with chopped fresh parsley before serving. Enjoy your authentic Pollo alla Cacciatore with crusty bread or over pasta.