Description
Chicken Cacciatore is a classic Italian dish featuring tender, bone-in chicken thighs simmered in a rich, savory tomato sauce loaded with vegetables like bell peppers, mushrooms, and onions. Enhanced with garlic, sun-dried tomatoes, capers, and fresh herbs, this hearty, rustic meal is perfect served over pasta, rice, or alongside crusty bread.
Ingredients
Scale
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 ½ tsp salt, divided
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
For the Sauce
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 tsp Italian seasoning
- 1 sprig fresh rosemary
- ¼ cup sun-dried tomatoes, chopped
- 2 tbsp capers, drained
For Garnish
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels to ensure a crispy skin and season both sides with 1 teaspoon salt and freshly ground black pepper.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 8-10 minutes until the skin is golden brown and crispy.
- Flip and cook: Turn the chicken thighs over and cook for an additional 3 minutes to brown the other side, then remove and set aside on a plate.
- Sauté the vegetables: In the same skillet, add chopped onion, red bell pepper, and sliced cremini mushrooms. Season with the remaining ½ teaspoon of salt and sauté for about 7 minutes until the vegetables are softened.
- Add aromatics and seasonings: Stir in minced garlic, tomato paste, Italian seasoning, and a sprig of fresh rosemary. Cook for 1 minute until fragrant, stirring constantly to develop the flavors.
- Add tomatoes and additional ingredients: Pour in the crushed tomatoes along with chopped sun-dried tomatoes and drained capers. Stir to combine well.
- Simmer the sauce: Bring the sauce mixture to a gentle simmer over medium heat.
- Return chicken to skillet: Nestle the seared chicken thighs back into the tomato sauce, spooning sauce over the top to coat the chicken evenly.
- Cook through: Reduce the heat to low, cover the skillet, and let the chicken simmer gently for 30-35 minutes until it is tender and cooked through.
- Finish and garnish: Remove the rosemary sprig from the skillet and sprinkle fresh chopped basil and parsley over the top for a fresh, herbal finish.
- Serve: Plate the chicken and sauce warm, pairing it with your choice of pasta, rice, or crusty bread to soak up the delicious sauce.
Notes
- Bone-in, skin-on chicken thighs are preferred for their flavor and tenderness but you can use boneless if desired, adjusting cooking time accordingly.
- Sun-dried tomatoes add a concentrated sweetness; you may substitute with roasted red peppers if unavailable.
- For a thicker sauce, uncover the skillet during the last 10 minutes of simmering to reduce excess liquid.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day after flavors have melded.
- This dish freezes well; reheat gently to avoid drying out the chicken.
