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Chicken Cacciatore

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Chicken Cacciatore is a rustic Italian-style dish featuring golden chicken thighs simmered in a rich tomato sauce with bell peppers, mushrooms, onions, garlic, wine, and herbs. Serve it with pasta, polenta, mashed potatoes, or crusty bread for a hearty dinner.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour, optional
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green or yellow bell pepper, sliced
  • 8 ounces mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 cup dry red or white wine
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 cup pitted olives, optional
  • 1 tablespoon capers, optional
  • Salt and black pepper, to taste
  • 1/4 cup chopped fresh parsley
  • Fresh basil, optional
  • Grated Parmesan cheese, optional
  • Cooked pasta, polenta, mashed potatoes, or crusty bread, for serving

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Lightly dust with the optional flour for a slightly thicker sauce and additional browning.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook for 5–7 minutes, until deeply golden.
  3. Turn the chicken and brown the second side for another 2–3 minutes. Transfer the chicken to a plate.
  4. Reduce the heat to medium. Add the onion and bell peppers and cook for 4–5 minutes, stirring occasionally, until they begin to soften.
  5. Add the mushrooms and cook for another 4–5 minutes, until they release some moisture and begin to brown.
  6. Add the garlic and cook for about 30 seconds, just until fragrant.
  7. Pour in the wine, scraping the bottom of the pan to loosen the browned bits. Simmer for 2–3 minutes to reduce slightly.
  8. Add the crushed tomatoes, chicken broth, oregano, basil, thyme, bay leaf, optional red pepper flakes, olives, and capers.
  9. Return the chicken and accumulated juices to the pan. Spoon some sauce around the chicken while leaving some of the skin exposed when possible.
  10. Bring the sauce to a gentle simmer, reduce the heat, and partially cover the pan. Cook for 30–40 minutes, or until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).
  11. Remove the bay leaf and taste the sauce. Adjust the salt, black pepper, and herbs as needed.
  12. Garnish with fresh parsley and optional fresh basil. Serve hot with plenty of tomato and vegetable sauce.

Notes

  • For a wine-free version, replace the wine with additional chicken broth. A small splash of balsamic vinegar can be added near the end for extra acidity.
  • A combination of bone-in chicken thighs and drumsticks can be used for a rustic variation.
  • Add zucchini, carrots, or extra mushrooms for additional vegetables.
  • For a brinier Mediterranean flavor, use both olives and capers and adjust additional salt carefully.
  • Increase the red pepper flakes or add a chopped chili pepper for a spicier sauce.
  • Boneless chicken thighs can be used for a quicker version, but reduce the simmering time accordingly.
  • Store leftover chicken directly in the sauce in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently in a covered skillet or saucepan, adding a splash of chicken broth or water if the sauce is too thick.
  • Freeze Chicken Cacciatore in an airtight freezer-safe container for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/chicken-cacciatore/