Description
A classic Italian Chicken Cacciatore recipe featuring tender bone-in chicken thighs simmered in a flavorful tomato sauce with bell peppers, onions, garlic, and herbs. This rustic dish is perfect served over pasta, rice, or with crusty bread for a comforting and hearty meal.
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 the chicken thighs with salt and pepper. Place chicken skin-side down and cook for 5-7 minutes or until golden brown, then flip and cook the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add diced onion, red and green bell peppers, and mushrooms if using. Sauté for 5-6 minutes until the vegetables are softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze the pan: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits stuck to the bottom. Allow the liquid to simmer for 2-3 minutes to reduce slightly.
- Add sauce ingredients: Stir in crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if using. Season with additional salt and pepper to taste. Return the browned chicken to the skillet, nestling it into the sauce. Bring the mixture to a gentle simmer.
- Simmer chicken: Cover the skillet and reduce heat to low. Let it simmer for 30-35 minutes, or until the chicken is cooked through and tender, with an internal temperature reaching 165°F (74°C).
- Garnish and serve: Sprinkle freshly chopped parsley or basil over the dish before serving. Serve the Chicken Cacciatore hot over pasta, rice, or accompanied by crusty bread for soaking up the delicious sauce.
Notes
- You can substitute chicken thighs with drumsticks or a mix as preferred.
- For a vegetarian version, substitute chicken with hearty vegetables or plant-based protein and adjust cooking times accordingly.
- If white wine is not available, use additional chicken broth as a substitute.
- Adjust the amount of crushed red pepper flakes based on your spice preference or omit completely for a milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste great reheated.
