Description
Chicken Cacciatore is a classic Italian rustic stew featuring tender bone-in chicken thighs simmered in a flavorful tomato sauce with bell peppers, mushrooms, olives, and herbs. This hearty stovetop dish is perfect for a comforting family meal and pairs beautifully with pasta, polenta, or crusty bread.
Ingredients
Scale
Chicken
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Liquids & Sauce
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
Herbs & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
Additional Flavorings
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, rinsed
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: Pat the chicken thighs dry then season evenly with salt and black pepper to enhance their natural flavor.
- Sear the Chicken: Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 4 to 5 minutes per side until golden brown. Remove the chicken and set aside on a plate.
- Sauté Vegetables: In the same pan, add the sliced onion, red bell pepper, yellow bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Allow the wine to reduce slightly for 2 to 3 minutes.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes if using, chicken broth, Kalamata olives, and capers. Mix well to combine all the ingredients.
- Simmer with Chicken: Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and simmer gently for 40 minutes or until the chicken is tender and cooked through.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish before serving. Serve hot alongside pasta, creamy polenta, or crusty bread to soak up the delicious sauce.
Notes
- Bone-in chicken thighs are preferred for deeper flavor, but boneless thighs or chicken breasts can be used if preferred for quicker cooking times.
- If you want to avoid alcohol, substitute the dry red wine with an equal amount of additional chicken broth.
- For a spicier version, increase the amount of red pepper flakes according to taste.
- This dish pairs well with a side of sautéed greens or a light salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 390
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 120 mg
