Description
Hearty Chicken Cacciatore is a classic Italian main course featuring bone-in, skin-on chicken thighs simmered in a rich tomato sauce with bell peppers, onions, garlic, and herbs. The chicken is seared to perfection and cooked slowly on the stovetop, allowing the flavors to meld beautifully. This comforting dish is perfect served over pasta, rice, or with crusty bread for a satisfying rustic meal.
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
- 3 cloves garlic, minced
Liquids & Sauce
- 1/2 cup dry white wine (optional)
- 1 (28 oz) can crushed tomatoes
Herbs & Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Season and Sear the Chicken: Season the chicken thighs evenly with salt and black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin side down and sear until golden brown, about 4–5 minutes per side. Once browned, remove the chicken and set it aside on a plate.
- Sauté Vegetables and Deglaze: Lower the heat to medium and add the sliced onions and bell peppers to the same pan. Cook, stirring occasionally, until they soften, about 5 minutes. Add the minced garlic and sauté for 1 more minute until fragrant. If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits on the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
- Simmer the Sauce and Chicken: Stir in the crushed tomatoes, dried oregano, dried thyme, and red pepper flakes if using. Nestle the seared chicken thighs back into the sauce, skin side up. Cover the pan and reduce heat to low. Let it simmer gently for 35–40 minutes, or until the chicken is fully cooked and tender. In the last 5 minutes of cooking, add sliced black olives if you like.
- Garnish and Serve: Once done, sprinkle chopped fresh parsley over the dish. Serve the chicken cacciatore hot over your choice of pasta, rice, or with crusty bread to soak up the flavorful sauce.
Notes
- Using bone-in chicken thighs provides a richer flavor and juicier meat, but boneless thighs or breasts can be substituted for quicker cooking.
- Optional ingredients such as white wine and black olives add depth to the dish but can be omitted based on preference.
- Leftovers taste even better the next day as the flavors continue to meld.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
