Chicken Cacciatore
Chicken Cacciatore is a classic Italian comfort dish featuring tender chicken simmered in a flavorful tomato-based sauce with bell peppers, olives, and aromatic herbs. This one-pot meal is perfect for family dinners or impressing guests, offering rich flavors with minimal effort. Served with pasta, rice, or crusty bread, it’s a hearty and satisfying dish that captures the essence of Italian home cooking.
Equipment
- 1 large skillet or Dutch oven (5-6 quart capacity)
- 1 sharp knife (for chopping vegetables and chicken)
- 1 Cutting Board
- 1 wooden spoon for stirring
- Measuring spoons (for seasoning)
- Measuring cups (for liquids)
- Tongs (for turning the chicken)
Ingredients
- 4-6 bone-in skin-on chicken thighs or breasts
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 bell pepper chopped (red or yellow)
- 4 cloves garlic minced
- 1 14.5 oz can diced tomatoes (or 2 cups fresh chopped tomatoes)
- 1/2 cup olives black or green, pitted
- 1/2 cup dry red wine optional
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Brown the Chicken
- Season the chicken pieces with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken, skin-side down, and brown on both sides, about 5-7 minutes per side.Remove the chicken and set aside.
Sauté the Vegetables
- In the same pan, add the chopped onion and bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the Sauce Ingredients
- Stir in the diced tomatoes, olives, and red wine (if using). Cook for 2-3 minutes to allow the wine to reduce. Then, add the chicken broth, oregano, thyme, and bay leaves. Stir to combine.
Simmer
- Return the browned chicken to the pan, skin-side up.Ensure the chicken is partially submerged in the sauce. Bring to a simmer, cover, and cook for 35-45 minutes until the chicken is cooked through and tender.The internal temperature of the chicken should reach 165°F (75°C).
Final Adjustments
- Taste the sauce and adjust the seasoning with more salt, pepper, or herbs as needed. Remove the bay leaves before serving. Garnish with fresh parsley.
Serve
- Serve the Chicken Cacciatore with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
Notes
- Chicken Cuts: Bone-in, skin-on chicken thighs provide the most flavor and moisture, but chicken breasts work as well if you prefer leaner meat.
- Make Ahead: Chicken Cacciatore can be made a day ahead of time and stored in the refrigerator. The flavors will continue to develop, making it even more delicious.
- Wine Substitute: If you prefer not to use wine, you can skip it and use an additional 1/2 cup of chicken broth or water for a similar result.
- Leftovers: This dish stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.