This isn’t your typical chicken cacciatore – the fresh fennel adds an aromatic twist. With juicy boneless chicken thighs and breasts soaking up all that tomatoey goodness, plus the zing of white wine and herbs, this dish is pure comfort with a touch of elegance. The tender veggies blend perfectly, making each bite an explosion of flavor. Serve it over pasta, rice, or enjoy with some crusty bread to soak up all that delicious sauce. Your taste buds are in for a treat!
Ingredients:
4 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts
1 large fennel bulb, thinly sliced (reserve fronds for garnish)
1 large onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup mushrooms, sliced
1 can (14.5 oz) diced tomatoes
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Prepare the Chicken: Season the chicken thighs and breasts with salt and pepper. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced fennel and onion, and cook until softened, about 5 minutes. Add the garlic, bell peppers, and mushrooms, and cook for an additional 5 minutes, stirring occasionally.
Add Seasonings and Liquid: Stir in the oregano, thyme, and crushed red pepper flakes (if using). Add the diced tomatoes with their juices, white wine, and chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld.
Simmer the Chicken: Return the browned chicken thighs and breasts to the skillet, nestling them into the vegetable mixture. Reduce the heat to low, cover, and let the chicken simmer for 30-35 minutes, or until the chicken is cooked through and tender.
Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve: Garnish the dish with freshly chopped parsley and the reserved fennel fronds. Serve hot over pasta, rice, or alongside crusty bread.
Enjoy !
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