Description
Hearty Chicken Cacciatore is a classic Italian main course featuring tender bone-in, skin-on chicken thighs simmered in a robust tomato sauce with bell peppers, mushrooms, and aromatic herbs. This comforting dish boasts a rich blend of flavors and is perfect served over pasta, rice, or polenta.
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- ½ cup dry red wine (or chicken broth)
Garnish
- ¼ cup chopped fresh parsley
Instructions
- Prepare and Sear Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Place the chicken skin-side down in the hot oil and sear for 4–5 minutes until the skin is browned and crispy. Flip the chicken and cook the other side for 3 minutes. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the sliced onion and bell peppers. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and sliced mushrooms, cooking for another 2 minutes to develop flavor.
- Add Herbs and Liquids: Stir in the dried oregano, dried basil, and crushed red pepper flakes if using. Pour in the crushed tomatoes and red wine (or chicken broth). Mix everything together and bring the sauce to a gentle simmer.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the pan, nestling them into the simmering sauce. Cover the pan and reduce the heat to low. Let the chicken cook gently for 40 minutes, or until fully cooked and tender.
- Thicken Sauce and Garnish: Remove the lid during the last 10 minutes of cooking to allow the sauce to thicken slightly. Once done, sprinkle the chopped fresh parsley over the dish. Serve hot over your choice of pasta, rice, or polenta.
Notes
- For a lighter version, use skinless chicken thighs or chicken breasts instead of bone-in, skin-on thighs.
- This recipe can be adapted for a slow cooker by cooking on low for 6 to 7 hours.
- Leftovers taste even better the next day as the flavors meld further.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
