A flavorful and hearty chicken cacciatore recipe, perfect for a comforting meal.
Heat the olive oil in a large non-stick saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the garlic and sauté until fragrant, about 1-2 minutes.
Stir constantly to prevent the garlic from burning.
Place the chicken thighs into the pan and cook until browned on both sides.
Browning the chicken adds a rich flavor to the dish.
Add the mushrooms and cook until they release their moisture, about 5 minutes.
Stir occasionally to ensure even cooking.
Stir in the oregano, black pepper, salt, and red pepper flakes.
Adjust the seasoning to taste.
Add the celery, tomatoes, onion, green onion, and tomato paste. Mix well.
Chop the vegetables evenly for consistent cooking.
Bring the mixture to a boil, then reduce the heat to low and simmer for 35-45 minutes.
Cover the pan partially to retain moisture while allowing the sauce to thicken.
Serve the chicken cacciatore over cooked rice or pasta.
Garnish with fresh parsley or grated Parmesan for added flavor.
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