Description
This classic Chicken Cacciatore recipe features tender, bone-in chicken thighs simmered in a rich tomato sauce with aromatic herbs, bell peppers, onions, and mushrooms. It’s a comforting Italian dish perfect for a hearty family meal, served best over pasta, rice, or alongside crusty bread.
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
- 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 them skin-side down and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the 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 another 1-2 minutes until fragrant.
- Deglaze with Wine: Pour the white wine or chicken broth into the skillet to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if using. Season with additional salt and pepper to taste. Nestle the browned chicken pieces back into the sauce.
- Simmer the Chicken: Cover the skillet or Dutch oven with a lid and reduce heat to low. Let the chicken simmer gently for 30-35 minutes, or until it is cooked through and tender. The internal temperature should reach 165°F (74°C).
- Serve: Garnish the chicken and sauce with fresh chopped parsley or basil. Serve hot over your choice of pasta, rice, or with crusty bread alongside.
Notes
- Using bone-in, skin-on chicken enhances flavor and keeps the meat juicy.
- White wine can be substituted with extra chicken broth for a non-alcoholic version.
- Mushrooms are optional but add an earthy depth to the sauce.
- Adjust red pepper flakes to control the heat level.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- For a thicker sauce, simmer uncovered for an additional 10 minutes before serving.
