A delightful twist on the classic chicken cacciatore, featuring rich flavors and a simplified cooking process.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sear the chicken for a golden crust.
Mix the flour and garlic powder in a shallow bowl. Coat the chicken thighs in the mixture, shaking off excess.
Coating the chicken helps to thicken the sauce later.
Brown the chicken in the skillet for about 4 minutes per side. Remove and set aside.
Don't overcrowd the skillet; cook in batches if necessary.
In the same skillet, sauté the mushrooms, onion, and bell pepper until softened, about 5 minutes.
Scrape the bottom of the skillet to incorporate flavorful bits.
Add the garlic, red pepper flakes, oregano, and basil. Cook for 2 minutes.
Cooking the spices enhances their aroma and flavor.
Stir in the tomato paste and cook for another 2 minutes.
Tomato paste adds a rich depth to the sauce.
Add the diced tomatoes, chicken broth, wine, olives, seasoning salt, black pepper, and bay leaf. Bring to a boil.
Simmering the mixture blends the flavors beautifully.
Reduce the heat to low, cover, and simmer for 15 minutes.
Stir occasionally to prevent sticking.
Return the chicken to the skillet, coating it with the sauce. Cover and simmer for 1 hour, turning occasionally.
Slow cooking ensures the chicken is tender and flavorful.
Adjust seasoning if needed and serve hot with pasta or bread.
Garnish with fresh parsley for a vibrant touch.
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