Rustic Chicken Cacciatore with Fresh Tomato and Bell Peppers

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Italian stew featuring tender chicken simmered in a vibrant sauce of fresh tomatoes, bell peppers, and aromatic herbs. This Italian recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp extra virgin olive oil
1 medium, diced yellow onion
1 large, sliced into strips red bell pepper
1 large, sliced into strips green bell pepper
4 cloves, minced garlic cloves
28 oz can crushed San Marzano tomatoes
1/2 cup dry white wine
2 fresh rosemary sprigs
2 fresh thyme sprigs
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crispy, then flip and cook 3 minutes more. Remove chicken and set aside.
Step 2: In the same skillet, add 1 medium diced yellow onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper. Sauté for 5 minutes until softened and fragrant. Add 4 minced garlic cloves and cook 30 seconds more.
Step 3: Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits. Add 28 oz crushed San Marzano tomatoes, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Stir to combine, then nestle the seared chicken thighs back into the sauce.
Step 4: Reduce heat to low, cover, and simmer for 30 minutes until chicken is cooked through and sauce thickens slightly. Remove herb sprigs, sprinkle with 2 tbsp chopped fresh parsley, and serve hot.