Description
Chicken Cacciatore is a classic Italian rustic stew featuring tender, braised chicken thighs cooked in a rich tomato sauce with bell peppers, onions, garlic, and aromatic herbs. This comforting dish is perfect served over pasta, rice, or with crusty bread, delivering a hearty, flavorful meal in just under an hour.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Vegetables and Sauce
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh basil (optional, for garnish)
Instructions
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Place the chicken skin-side down in the hot oil and cook for 5-7 minutes until the skin is golden brown and crisp. Flip the chicken and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add diced onions, red and green bell peppers, and mushrooms if using. Sauté the vegetables for 5-6 minutes, stirring occasionally, until they soften and begin to caramelize. Add the minced garlic and continue cooking for another 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the dry white wine or chicken broth to deglaze the skillet, scraping the bottom with a wooden spoon to release all the brown bits stuck to the pan. Let the liquid simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, additional chicken broth, dried oregano, dried basil, and crushed red pepper flakes if using. Season the sauce with salt and pepper to taste. Mix well to combine all ingredients.
- Simmer the Chicken: Nestle the browned chicken thighs back into the tomato sauce. Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat to low. Let it cook for 30-35 minutes until the chicken is fully cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Garnish and Serve: Remove the skillet from heat and sprinkle freshly chopped parsley and optional fresh basil on top. Serve the Chicken Cacciatore over your favorite pasta, rice, or with crusty bread to soak up the delicious sauce.
Notes
- For extra depth of flavor, you can add a splash of balsamic vinegar or a teaspoon of capers when adding the tomatoes.
- If avoiding alcohol, substitute white wine with additional chicken broth as indicated.
- Mushrooms are optional but add an earthiness that complements the dish well.
- Adjust the crushed red pepper flakes based on your preferred spice level.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
