Every time I eat an Italian dish I understand why Italians are so happy and are known to talk with their hands. It’s because their mouths are full of delicious food! (Complete side note, it is my retirement goal to live in Tuscany. It just seems like a wonderful place to live.) When I finally visit, I’d love to try an authentic Chicken Cacciatore. Until then, I’ll keep making this quick and easy version at home!
This dish is basically a chicken stew—one with plump tomatoes, an amazing pepper flavor, and best of all, it’s served over pasta! Start by cooking your 6 chicken thighs with a little olive oil in a large pot or Dutch oven. You’ll want room to make the sauce later. Once the chicken has been cooked, about 7-10 minutes, remove it from the pot and place it on a separate plate.
Leaving the rendered fat in the pot, add the thawed bag of frozen peppers and onion and cook for 3-5 minutes, until translucent. Next add 4 cloves of minced garlic and stir until fragrant, about 1-2 minutes. Then pour in 1 cup of chicken broth and stir—loosening the chicken bits at the bottom of the pan. Finally, add 2 cans of Muir Glen Fire Roasted Crushed Tomatoes and 1 tablespoon of Italian seasoning. Then, add the chicken back to the pan and simmer for 10 minutes before serving on your favorite cooked pasta.