Chicken Cacciatore with Seasonal Vegetables

Brown the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper. Brown the chicken on each side for about 5-7 minutes. Once browned, remove the chicken from the pot and set aside.

Cook the Vegetables: In the same pot, add the chopped onion, bell pepper, zucchini, and carrot. Cook for about 5 minutes, or until the vegetables are softened.

Add Garlic and Herbs: Add the minced garlic, dried rosemary, and dried thyme to the pot. Stir for about 1 minute, allowing the herbs to release their fragrance.

Simmer the Chicken: Return the chicken to the pot, then add the diced tomatoes and red wine. Stir to combine all the ingredients.

Cook and Serve: Cover the pot and let the dish simmer for 30-35 minutes, or until the chicken is cooked through and tender. You can check the chicken’s internal temperature; it should reach 165°F (75°C).

Garnish and Serve: Garnish with freshly chopped parsley before serving. Enjoy your Chicken Cacciatore with a side of crusty bread or pasta to soak up the delicious sauce.

Serving and Storage Tips