Rustic Chicken Cacciatore 
A hearty, slow-simmered Italian classic—tender chicken, vibrant peppers, mushrooms, and a rich tomato sauce! No wine needed, just pure cozy goodness!
Total Time: 2 hours
Servings: 4
Ingredients For the Chicken:
8 bone-in, skin-on chicken thighs (trim excess skin)
2½ tsp salt, divided ½ tsp black pepper
½ cup all-purpose flour
2 tbsp olive oil For the Sauce:
1 large yellow onion, thinly sliced
6 cloves garlic, minced
8 oz cremini mushrooms, sliced
2 red bell peppers, sliced into thin strips 2 cups chicken broth 1 (14.5 oz) can diced tomatoes
¼ cup tomato paste 2 tbsp fresh sage, chopped 1 tbsp fresh rosemary, chopped
1 tsp dried oregano
1 tbsp honey Fresh parsley (for garnish)
Instructions
Step 1: Prep & Brown the Chicken
Pat chicken thighs dry with a paper towel and season with 1½ tsp salt & black pepper.
Dredge each piece in flour, shaking off excess.
Heat olive oil in a large Dutch oven over medium-high heat. Brown half the chicken, skin side down, for 5–7 min until golden. Flip and brown the other side for 1–2 min.
Remove chicken & repeat with the rest. Pour off excess fat, leaving about 2 tbsp in the pot. Step 2: Sauté the Veggies
Reduce heat to medium-low and add onions. Cook 5 min until softened.
Stir in garlic, cooking for 1 minute until fragrant.
Add mushrooms & bell peppers, cooking for 5 minutes until slightly softened.
Step 3: Build the Sauce
Stir in chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and remaining salt.
Bring to a gentle boil, then reduce heat and let simmer for 10 minutes. Step 4: Simmer the Chicken
Return chicken & juices to the pot, spooning sauce over the top. Cover & cook over medium-low heat for 35 minutes, or until chicken reaches 165°F–170°F.
Step 5: Final Touches Remove chicken from the pot. Let the sauce simmer for a few minutes until slightly thickened. Remove chicken skin, return thighs to the sauce, and simmer uncovered for a few more minutes. Garnish with fresh parsley and serve! Serving Ideas:
Over pasta, mashed potatoes, or rice for a full meal! 
With crusty bread to soak up all that sauce! 
Pro Tip: This dish tastes even better the next day! Refrigerate for up to 3 days or freeze for up to 3 months!
Rustic Chicken Cacciatore
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