Name: Tomato Free Chicken Cacciatore Recipe Naturally Gluten And Dairy Free As Well
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 bone-in, skin-on chicken thighs; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup chicken broth; 1 can (14 oz) crushed tomatoes (tomato-free alternative: 1 cup vegetable broth); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 1/4 cup black olives, pitted and sliced; Fresh parsley, chopped, for garnish

Instructions

Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the sliced red and yellow bell peppers and cook for 3-4 minutes until they start to soften.
Pour in the chicken broth and crushed tomatoes (or vegetable broth if going tomato-free). Add the dried oregano, basil, thyme, and red pepper flakes, if using. Stir to combine.
Return the chicken thighs to the skillet and bring the mixture to a simmer. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
Add the sliced black olives to the skillet and stir gently to incorporate the flavors.
Taste and adjust seasoning with salt and pepper if needed.
Serve the Tomato Free Chicken Cacciatore hot, garnished with fresh chopped parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

You may have missed