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Baked Chicken Cacciatore is a beloved classic in Italian cuisine, celebrated for its robust flavors and comforting nature. The term "cacciatore" translates to "hunter" in Italian, and this dish is traditionally prepared as a hearty stew, reflecting a rustic style of cooking that utilizes the ingredients available from the land. Chicken Cacciatore embodies the essence of home-cooked Italian meals, where every ingredient plays a significant role in creating a delightful harmony of tastes.

Baked Chicken Cacciatore

Experience the delicious flavors of Baked Chicken Cacciatore! This hearty dish features tender chicken thighs seared to perfection, then baked with a medley of vibrant vegetables and aromatic herbs. With juicy diced tomatoes and zesty chicken broth, every bite is packed with comfort. Perfect for a family dinner, it's easy to make and ready in just one hour. Garnish with fresh parsley and Parmesan for an extra touch. Dive into this Italian classic tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 can (14.5 oz) diced tomatoes (with juices)

1 cup chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

Freshly grated Parmesan cheese (for serving)

Instructions
 

Preheat the oven to 400°F (200°C).

    Prepare the chicken: Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.

      Sear the chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip and sear for another 5 minutes. Remove the chicken and set aside.

        Sauté the vegetables: In the same skillet, add the diced onion, minced garlic, red and yellow bell peppers, and zucchini. Sauté for about 5 minutes or until the vegetables begin to soften, stirring occasionally.

          Combine ingredients: Stir in the canned diced tomatoes (with juices), chicken broth, oregano, basil, and red pepper flakes (if using). Bring the mixture to a simmer.

            Return chicken to skillet: Nestle the seared chicken thighs, skin-side up, back into the skillet with the vegetable mixture. Spoon some sauce over the chicken.

              Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).

                Finish and serve: Remove from the oven, garnish with freshly chopped parsley, and optionally sprinkle with grated Parmesan cheese before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4