
Easy Chicken Thigh Cacciatore, One-Pot Italian Stew
Bone-in thighs braised with tomatoes, peppers, olives and herbs in one pot. A rustic Italian stew that tastes better the next day.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.

Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Brown
Season the thighs. Heat the oil and brown skin side down for 6 minutes, then turn. Set aside.
- 03Soften
Cook the onion and capsicum in the same pot for 6 minutes. Add the garlic and tomato paste for 1 minute.
- 04Add tomatoes
Add the tomatoes, stock and oregano. Simmer for 5 minutes.
- 05Braise
Return the thighs. Cover and simmer for 30 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Stir in the olives and basil. Serve with crusty bread or pasta.
Questions
Can I use skinless thighs?+
Yes. Brown for 4 minutes per side.
Can I add wine?+
Yes. Pour in 100 ml red wine after the garlic and let it bubble for 2 minutes.