Instructions

• Pat the chicken thighs dry with paper towels, season both sides with salt and pepper, and set aside.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chicken thighs and brown on both sides until golden (about 3–5 minutes per side). Remove the chicken from the pot and set aside.
• Add the diced onion, grated carrot, diced green bell pepper, diced red bell pepper, chopped baby bella mushrooms, and chopped crimini mushrooms to the pot. Season lightly with salt and pepper and sauté until mostly tender, about 7 minutes.
• Stir in the minced garlic and 2 tablespoons tomato paste. Cook, stirring, 1–2 minutes until fragrant.
• Add 28 ounces crushed tomatoes, 1 cup chicken broth, 1 tablespoon soy sauce or Worcestershire sauce, 2 teaspoons sugar, 2 teaspoons Italian seasoning, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano. Stir to combine and bring the sauce to a boil.
• Reduce the heat to a simmer and return the browned chicken thighs to the pot, nestling them into the sauce.
• Simmer gently, uncovered or partially covered, for 30 to 60 minutes until the chicken is cooked through and the sauce has thickened. Stir occasionally; if the sauce becomes too thick, add additional chicken broth a little at a time as needed.
• Taste the sauce and adjust salt and pepper to your preference.
• Stir in 2 tablespoons butter until melted and incorporated into the sauce.
• Serve the chicken cacciatore with pasta if desired and top with grated Parmesan cheese and chopped parsley, if using.