Chicken cacciatore

First, season the chicken thigh fillet (1 kg) with salt (1 tsp) and black pepper (1/4 tsp) on both sides.

Heat 1 tbsp of avocado oil (1 tbsp) in a skillet over medium heat.

Fry the chicken for 4-5 minutes on each side until golden brown, but still raw inside. After that, remove the chicken thighs and set them aside on a plate.

Now chop the vegetables: bell pepper (1), onion (1/2), and garlic (2 cloves).

Next, add another 1 tbsp of avocado oil (1 tbsp) to the skillet, then add the onion and bell pepper. Sauté them for 7-10 minutes.

When the vegetables become soft, add the chopped garlic and fry for another minute.

Then, add the chopped tomatoes (400 g), fresh rosemary (1 sprig), and thyme (1 sprig), and mix thoroughly.

Return the chicken to the skillet, place it in the center, and put a bay leaf (1) on top.

Cover the skillet with a lid, reduce the heat, and cook for another 1-1.5 hours until the chicken is tender and aromatic.