Chicken Cacciatore

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until golden brown, then flip and cook for another 5 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add chopped onion and sliced bell pepper. Sauté for about 5 minutes until softened.
5. Add minced garlic and cook for an additional minute until fragrant.
6. Pour in the diced tomatoes and chicken broth, then add oregano and basil. Stir to combine.
7. Return the chicken to the skillet, skin-side up, and bring the mixture to a simmer.
8. Cover and reduce heat to low. Cook for 30-35 minutes, until the chicken is cooked through and tender.
9. Garnish with fresh parsley before serving.